Cheese risotto

Toast the rice in butter or oil, then add hot stock a ladle at a time, stirring until each addition is nearly absorbed. Take the pan off the heat before stirring in finely grated Parmesan and a knob of butter; the starch and cheese make it creamy.

Choose a short-grain risotto rice such as Arborio or Carnaroli. Its starch thickens the cooking liquid while the grains stay pleasantly firm; don’t rinse it first, or you’ll wash away some of that starch.

Allow about 18–20 minutes of gentle cooking after adding the first ladle of hot stock, stirring often. The rice should be tender but still have a slight bite; add stock gradually rather than letting the pan dry out.

Finely grated Parmesan or Grana Padano melts smoothly and brings a savoury, nutty flavour. For a stronger finish, crumble in a little Gorgonzola; add it off the heat so it melts without making the risotto oily.

Cool leftovers promptly and refrigerate them in a covered container, then use within two days. Reheat once in a saucepan with a splash of stock or water, stirring until piping hot throughout; chilled risotto also works well shaped into arancini.

You can freeze it in a sealed container for up to about three months, though the grains may soften and the texture can become less creamy. Defrost it in the fridge and reheat thoroughly with a little stock, stirring well.

Cheese risotto is finished with cheese, commonly Parmesan, while plain risotto is a base of rice, stock and often onion and butter. Plain risotto has 184 kcal per 100 g, compared with 195 kcal in cheese risotto.