Sweetbread Risotto

All the books say that you must first soak the sweetbreads in cold salted water for 2–4 hours, drain them and then bring them to the boil with fresh water and a squeeze of lemon. Then you should drain and let them go cold and take off any surplus skin before using. I have cooked them without any preparation at all and they seem to taste just as good, so you can do what you feel like. In any case they make a delicious and less usual risotto, with their mild buttery flavour. Use the short-gra