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Easy
By Alastair Little and Richard Whittington
Published 1993
Risotto is the stuff of which myths are made. The way some people go on about it you would think this a very witches’ broth of complexity, involving left-hand stirring anticlockwise in a rare copper pan. Do not allow such nonsense to put you off. Any mystique can be cheerfully bundled to one side, for making a perfect risotto does not take special skill, simply an understanding of the processes