Photo: Felicity Cloake, The Guardian
I’ve given up on risotto (and become progressively worse at making paella).
Risotto is one of those fiddly dishes that, despite being advertised as a quick and easy supper, can so easily go wrong. Indeed, I’ve had serious, violent arguments about rice, leading to one party storming off in an enormous huff; all I really know is how to reheat it.
In today’s Guardian Word of Mouth blog, Felicity Cloake gets an expert masterclass in how to make risotto from Eric Chauvet, executive chef of the Carluccio’s group. “He kicks off with a splash of vegetable oil, which draws a gasp of horror from a woman in the front row.”
Once the details are fine-tuned, Felicity ends up with something akin to a risotto, but it pleases her anyway. Check it out here.
Do you have any risotto tips?
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) and do not leave it until you have been there for at least 20 minutes. Keep a pot of stock bubbling, not boiling, and as Lydia said, add it gradually to the rice.
