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My first ever Risotto was cooked by my Mum, who is not Italian, and the method  involved taking plastic bags out of the box bought at the supermarket and boiling them. I won't name the manufacturer, but the name on the box started with V.

How exiting and exotic, we thought at the time. Ignorance is bliss, I suppose. Anyway, here is how we do it now.

Please use appropriate Rice. We use Arborio as it is readily available. You could also use Baldo, Carnaroli, Vialone Nano or Roma if you can find it. Do not use long grain rice or the famous American rice where the grains are guaranteed separate each time.

The method is important. Don't be tempted to add all the stock at once. Continuos stirring not only prevents the risotto from sticking to the pan, it also helps to bring out the starch from the rice to make the creamy consistency we are looking for.

And my Mum still hasn't been to Italy. Perhaps I should buy her an airline ticket.