My favorite risotto: fresh tomato with corn, topped with some pan roasted Japanese eggplant and chives.
Sauté an onion in butter, then add your rice (I did parboiled brown rice today, it works really well with this recipe) and white wine. Cook until evaporated, then add your liquid (first round is diced fresh tomatoes with all the juices, then chicken or veggie stock - or in the case of today, Better than Bouillon and water) gradually, stirring lots, until rice is tender. Add fresh corn sliced off the cob (run the back side of the knife all over to get all the good stuff) in the last few minutes of cooking, then stir in a small pat of butter to finish it off. Top it all off with roasted eggplant, chives, and a sprinkle of Maldon salt and cracked pepper.