A classic risotto is made vibrant with handfuls of yellowy ... Once you’ve made a couple of risottos, you’ll know what works best.” Heat a knob of butter in a shallow casserole dish or ...
It may seem like a faff to peel them, but the heads and shells create a glorious stock when simmered, which will go back into your risotto. Use the best risotto rice you can find – ideally ...
Arborio is the best known variety outside Italy ... Other lesser known varieties include Roma, Baldo, Ribe and Originario. Risotto is made by gradually adding ladlefuls of stock to the rice ...