Instructions: The basic method for making risotto rarely varies. It is essential to know the steps but only after practice and more importantly knowing what you are aiming for is it possible to make a perfect risotto. Rhythm timing and above all patience are as important as the ingredients that you use.

Although this is a restaurant cookbook risotto is most successfully made at home when you have plenty of time as slow cooking is the only way to achieve the correct balance of rice and liquid. The stages of adding ingredients to the risotto are part of the rhythm and preparation and depend on the ingredients you are using. There is no strict measure of stock as it will vary according to the type of rice and intensity of heat.

The risotto is ready when the grain is al dense and the mixture moist and creamy. Iust before taking the risotto of the heat we like to add a small amount of dry vermouth to add a distinctive taste.

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