COOK WITH CONFIDENCE Risotto

Made with storecupboard ingredients, this Italian classic is quick, easy and comforting. Once you’ve learned the basics, adapt it with different types of veg or meat

THE BASE

For four generous servings, you need 300g risotto rice to about 11/2 litres of stock. The amount of liquid may differ slightly according to how quickly it cooks, but if you heat 11/2 litres, you will always have enough. Generally, a chopped onion is cooked before the rice is added to the pan, the stock is added in increments and the risotto is stirred to release the starch from the rice that thickens the liquid to make it creamy. Risottos can be vegan but are generally finished with parmesan.

THE RIGHT RICE

For a creamy risotto, use semi-round risotto rice, as it absorbs liquid and flavour and releases starch far better than other long-grain rice. It’s usually pale, stubby and smooth. Some recipes might specify a type of rice, but they are usually interchangeable.