Risotto

Choose short-grain rice such as arborio or carnaroli: it releases starch as you stir, giving the dish its creamy texture while the grains stay distinct. Don’t rinse it first, as that washes away surface starch.

Toast the rice in a little fat, then add hot stock a ladleful at a time, stirring often and letting each addition absorb before adding the next. Take the pan off the heat while the rice is still slightly firm, then beat in butter and finely grated Parmesan.

Allow about 18–20 minutes from adding the first ladle of stock, tasting towards the end. The rice should be tender but retain a slight bite, and the finished risotto should slowly spread when spooned onto a plate.

Cool it promptly, refrigerate in a covered container and eat within two days. Reheat only once in a pan with a splash of stock or water, stirring until steaming throughout; cold leftovers can also be shaped into arancini and fried.

Mushrooms, asparagus, peas and seafood all work well stirred through or served alongside. Finish with Parmesan, lemon zest or chopped parsley; keep additions modest so the rice remains the centre of the dish.

Carnaroli is an excellent substitute and is less likely to overcook; vialone nano is another Italian short-grain choice. If you use long-grain rice, it won’t release enough starch for the characteristic creamy texture.

No. Risotto is a savoury dish cooked with stock, often finished with cheese or butter; rice pudding is usually sweet and simmered in milk. Both are made with rice, but their cooking liquids and seasonings are different.

You can freeze it in a shallow, airtight container once it has cooled promptly, but the rice may soften and lose its creamy texture. Thaw it in the fridge and reheat once with a little stock, stirring until steaming throughout.