YOUR STEPS TO SUCCESS

1 RICE VARIETIES

Risotto requires a rice high in starch n to achieve a creamy finish. The two main types used are carnaroli and arborio – both are short grains that contain lots of starch and retain their shape an` texture once cooke`. 2 STIRRING

It’s important to stir and agitate the n risotto all the way through cooking. The grains rubbing against each other release starch into the sauce, which creates a molten creaminess. It’s best to use a wi`e, `eep frying pan as it means you can keep the rice moving, an` the wi`e surface gives the liqui` a chance to evaporate evenly. 3 TEMPERATURE

n You want to keep everything at a relatively similar temperature when cooking risotto. Coating the rice in oil an` frying for a few minutes brings it up to the right temperature quickly, and adding hot stock gradually means the grains cook evenly, keeping their shape without the outsi`e breaking `own before the centre is cooke`. 4 TASTING

It’s important to taste the rice during n cooking as it can easily overcook – the only way to tell when it’s perfect is by eating some! Use a clean spoon each time for hygiene purposes. 5 THE WINE A splash of wine will make all the n `ifference to the finishe` `ish. The aci`ity in the wine helps cut through the richness of the stock, starchy rice, cheese an` butter. 6 FINISHING TOUCHES

n The classic way to finish risotto is by beating in butter and cheese (a technique known as ‘mantecare’ in Italian). The a``ition of `airy at the end brings richness and melds together all of the flavours, mellowing everything an` helping to thicken it slightly.

Leave it to rest for a few minutes with a li` on before serving.