Risotto is a turning-point in every Foodie’s life. It has to be served immediately after being made. As it cannot wait or be reheated, it is not a restaurant dish. The moment of truth is when a Foodie learns to make it herself. Only then does she discover what the fuss is about – soft, creamy but separate grains of rice, each one exquisitely flavoured, bound in just the right amount of sauce.
The principle of making risotto is to coat special rice – Arborio – and aromatics, such as