Risotto Tips

1. Never wash the rice.

2. Cook onion and garlic until transparent but not browned, or it will add a bitter flavour to the risotto.

3. The stock should always be simmering before being added to the rice, or the rice will become gluggy and slow to cook. Have the stock simmering in a pot next to the risotto so you can add it as needed.

4. The stock should be added ladle by ladle and the rice allowed to absorb the liquid, or the risotto won’t become creamy.

5. Stir the risotto frequently during cooking; the more stirring, the creamier the texture.

6. Turn off the heat immediately once all the liquid has been added and absorbed, then add the cheese, cream, or any other final flavourings.

7. Always serve immediately. Risotto waits for no man, and will get crappier and crappier as it sits. Risotto reheated the next day is edible, but pretty av.