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 ...

Luckily, both of those need to be done less often than you might have been led to believe. Still, it’s bad news for other tiny, endless tasks, like washing your bra or (gulp) your PJs ― both of which ...

The secret to the creamy texture lies in both the technique and the type of rice used. For the best risotto, you need rice that's high in starch, as this is what thickens the sauce. Arborio is ...

Risotto has a reputation. It’s the dish that sends “Top Chef” contestants home. It’s the meal that seasoned chefs, decorated with Michelin stars, have fumbled under pressure. It’s also a ...

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 ...

Mary Berry's quick risotto is full of flavour and very easy to make. Best served immediately, though any leftovers can be quickly chilled and made into risotto cakes to fry and enjoy the following ...

So, while Bon Appetit says that “constant agitation” is key to the silkiest, best risotto, there’s no reason that that “agitation” should come from you and your spoon. As long as you can ...