Creamy and comforting, a good risotto doesn’t have to be complicated. It only takes a few ingredients — rice, broth, cheese ...

If the idea of risotto takes you back to the smell of burning pans during GCSE food technology classes, don’t be put off. The classic Italian dish is satisfyingly straightforward to make, ...

filling and really good for you – and in this risotto-style dish it also tastes fabulous. Once cooked it reheats better than rice, making it perfect for batch cooking. This recipe is part of a ...

Many, many restaurants actually have to pre-cook the risotto and then reheat it to keep up with service. At home, you can cook one of the best risottos in the world if you do it right.” Never miss a ...

We now find ourselves making risotto very often at home, the trick is to make sure it isn't too stiff and has a beautiful lava-like flow when you spoon it on to your serving dish.

Make a note of the time ... It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy. Remove the pan from the heat and stir in a ...

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While making this dish, start by pouring boiled water into a jug to prepare one litre of vegetable stock. Next, toss the risotto rice into a pan with a gentle hand, stirring slowly until each ...