Add 1 tablespoon of olive oil to sauce pan with 1 cup arborio and lightly toast. Add 2-1/2 cups of water or stock and bring to a boil. Stir once, cover and reduce heat. Simmer, covered until liquid has evaporated approx. 30-35 min.
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For those who think you cannot make risotto using whole grain rice, you certainly can. Add all the usual amount of liquid you would use for the amount of rice, and stir every 5 minutes, adding all the other ingredients per your recipe toward the end of cooking (whole grain rice takes about 45 minutes). You will have a fabulous risotto, one to drool over and be proud of!
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