I’m going to let you in on a little secret: despite what every nonna and Italian cookbook will tell you, you don’t need to chain yourself to the hob to make a decent risotto. The method below, which involves a mere two minutes of stirring, comes from a fourth-generation rice grower from the Veneto. And if it’s good enough for him …
125ml white wine 550ml stock 3 tbsp butter ½ onion, peeled and chopped 200g risotto rice, carnaroli or vialone nano ideally, though arborio will do 25g parmesan, grated
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