Basic Risotto

In her book, Secrets from an Italian Kitchen, Anna del Conte reveals that a risotto in bianco, a basic risotto, can be made up to an hour or so in advance, moulded in ramekins, and heated when required by being placed for 5 minutes in a bain-marie in the oven.

At this point, you may ask why you have to add the cooking liquid to the rice little by little. And why do Italian restaurants ma