rice anyone?

Italian rice aka risotto are the most complex of rice that i ever cook..it has the taste like our "pulut" but are more sticky if you know how to do it..most of our european friend prefer this type of rice cause its really hard to get like our rice except in the Vietnamese or indian sundry shop but it will cost you a fortune..when i was in Tunisia we have to import our brand rice in the restaurant from France or ordered it through our friend here in Malaysia to bring it for us..and that my friend will cost you time and money but hey!!! when there's a will there's a way..right??So risotto rice are quite new to our society except in major hotel or restaurant that served italian cuisine..It will blend well if we have a whisky or wine dinner(please to take it with white wine cause the red wine have a strong flavour that will kill the risotto taste..I love risotto with mushroom and parmesan cheese blend together with goat cheese when serving..The flavour of mushroom and cheese will melt in your mouth when you chew it..So today for those of you who haven't got the chance to taste it this is what we gonna do...All you need is: Risotto Rice(you can buy it at cold storage or other major store but not at carrefour or giant),dice onion(2oogm),garlic(2cloves),button mushroom(i love this mushroom),chicken stock liquid not the cube that we have( just boil some water,chic bone and some onion,carrot and celery for sweetness,boil everything in the pot),butter(100gm),grated parmesan cheese and goat cheese..THE METHOD: Take a pan or a pot depending of the volume that you gonna cook,heat it up,butter and saute the dice onion and garlic,and if u gonna put some vege like mushroom this is the time to put it..saute it slowly until it turn brown and put your risotto rice..you will hear the crack sound as the rice will absurd the garlic and onion flavour that you have saute a bit earlier..then pour your chicken stock or if you a vegetarian just do the vege stock,just like the chic stock except do not put the bone inside it just the vege..do not flood the rice with the stock just a little bit at a time but please my friend do not leave it un-attended cause it will get burn very easily..stir it slowly and you can see the liquid been absurd by the rice..It should be done less then 10 min..pour it onto the plate and put your parmesan and goat cheese on top and WAAA LAAAA you just got a mushroom with cheese risotto..happy cooking..