Make a Perfect Risotto

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Published 2004

You need to use the right rice. Any of the Italian risotto varieties will do (Arborio, Vialone Nano or Carnaroli).
Your stock must remain hot – keep it simmering in a pot next to the rice as you stir it in.
No matter what you’re putting in the risotto, it must always be finished with butter and parmesan (unless you are making fruit risotto).
The consistency of risotto must never be stiff – it should run like lava. It is not like other rice where you want the grains to be separate. Risotto is not something you eat every day – it’s a special dish, so it should be as rich, creamy and decadent as possible.
You need a wide pot or a deep frying pan, at least 27cm in diameter if you’re making enough for eight people. The layer of risotto in the pot should be of a comfortable depth to stir.

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