Risotto

Risotto originated in the rice-growing areas of northern Italy. A ‘sofrito’ is prepared by sautéeing finely chopped flavourings such as onion and garlic in oil. The rice is then coated in the oil and then cooked with stock. Many cooks have strong opinions on how to cook risotto: most say the stock must be stirred in a ladleful at a time and the rice stirred constantly so it releases its creaminess. Others add all the stock, put a lid on the pan, turn the heat as low as it will go and walk away for 15 minutes.