INGREDIENTS
by Justine Pattison

This cheap risotto is quick and easy because all the stock goes in at once. It's also brilliant for using up leftovers.

Main course

Buyer's guide

There are four categories of risotto rice, that are characterised by their size, shape and length: they range from comune (the shortest), to semifino, fino, and superfino (the longest). There are numerous varieties, too. Arborio is the best known variety outside Italy, but the more expensive Carnaroli and Vialone Nano are the most highly regarded in the country. Other lesser known varieties include Roma, Baldo, Ribe and Originario.

Storage

Stored in an airtight container, risotto rice will keep for several months.

Preparation

Risotto is made by gradually adding ladlefuls of stock to the rice as you simmer it, until the grains have absorbed all of the liquid and become plump and glossy. There is no need to soak the rice before use.