Risotto

Risotto is one of those things that you can make at home better than most restaurants can. Unfortunately, because of either staff restraints or customer impatience, most restaurants and cafés seem hell bent on cooking the risotto first and then finishing it off when ordered. It is very hard to achieve the right texture using that method. However, at home you are in the driver’s seat. You can stir and add stock on a gentle simmer and have everyone take a seat just as the rice is ready. A good risotto should pour into a bowl and be creamy as well as al dente. Like pasta, when it is ready – it is ready and waits for no one. There are a few important things to remember when making risotto: use arborio, carnaroli or nano rice; use fresh rice, so check the use-by date; and use a lively, clean tasting stock, as it is as influential as any of the main players in the final dish. Don’t make the flavours too complicated, as one of the wonderful things about this dish is its simplicity. Make sure you reduce down all the wine before adding the stock, and don’t have the stock boiling away on the back jet as it will reduce too much, just keep it warm, and simmer the rice gently, don’t blow it apart. Other than that, all risotto making is simply a pleasurable experience.