Making Risotto

For a successful risotto, the stock must be added gradually so that the rice, although always kept moist, is not drowned in liquid. Italian cooks literally stand over the pot all the time a risotto is cooking, stirring constantly at first, and then, as the rice cooks, stirring less frequently. This stirring technique ensures a creamy texture and a perfectly cooked risotto.

Add the first 150 ml of stock, regulating the heat so the risotto is bubbling gently. Wait until the stock is almost all absorbed before adding the next 150 ml.