Risotto with pine nuts and sultanas

Sorbet and I make risotto quite often -- it's a wonderful, relatively quick dish.  I don't understand why risotto has a reputation of being difficult; yes, it is 25 minutes of stirring, but it is completely and totally worth the effort.

What makes this dish possible, however, is our Wonder Pot -- we have a huge, deep, heavy-bottomed nonstick chef pan. I'm pretty sure this is it. It is a perfect pan for risotto, and I have never yet managed to get it to stick at all.

This is based on a recipe from Paola Gavin's vegetarian Italian cookbook, but modified by us over the years.

2 cups arborio rice
1 quart stock -- a nice chicken stock gives this a wonderful flavour and richness, but a good vegetable stock also makes a lovely, lighter, dish. The stock really makes the dish -- with water only it's just not the same.
3-4 T olive oil
3 small or two large shallots, chopped fairly small but not slivered
1 clove garlic, peeled
Generous handful of parsley, chopped
1/2 c. sultanas
1/4 c. pine nuts
3/4 c. fresh grated parmesan or romano (Sorbet likes romano better)
1-2 T butter
Salt and pepper to taste

Bring the stock to a simmer; while it is coming to a boil saute the shallots in olive oil over medium heat. When shallots begin to brown add pressed garlic, after about 10 seconds add the parsley.

Turn heat to high. Add the rice and saute briefly. Add one ladleful of stock; stir until liquid is absorbed. Add pine nuts, sultanas, and another ladleful of stock. Continue adding stock one ladleful at a time and stirring until rice absorbs the liquid. Overall you will cook the rice for about 25 minutes; it will develop a wonderful creamy texture, and be just a bit past al dente. The rice gets significantly more difficult to stir about 2 minutes before it's done.

Take the risotto off the heat. Add butter, grated cheese, and several good grindings of black pepper, and stir to mix. I usually don't salt it until I serve because the cheese makes it fairly salty already.

This is not quite a half hour meal, but maybe a 35 minute dish from start to finish that is substantial enough you won't feel cheated at all if you decide to make a one-dish meal.