Saffron and Artichoke Risotto

The traditional method of making risotto is to add hot stock frequently, but in small quantities, to the saucepan of cooking rice. Once cooked, it must be served and eaten at once, otherwise residual heat in the risotto means that any liquid continues to be absorbed, overcooking the grains. This useful method allows the cook to prepare at least part of the dish in advance – it works well in restaurant kitchens and allows some flexibility when cooking at home for dinner parties.