Swiss chard, Parmesan and mascarpone risotto

Risotto isn’t hard to make. All you need to remember is that the stock should be hot when you add it. The rice has ultimately to have a lovely texture (although Italians have hugely differing ideas about whether rice should be served soft or al dente – so you can’t really go wrong) and you can never cook too much! It reheats well the next day but is even better turned into fritters – roll it into balls, roll these in polenta or breadcrumbs and fry The Italians would never eat risotto as a m