Waverley92's Profile

I make up risotto in the usual way, then pour in all the stock, stir and cover. Turn the heat down to very very low and allow to simmer for just 13 minutes. Take off lid, make sure most of stock is absorbed and add cheese/butter etc. Then with a wooden spoon beat quite hard for two minutes or until the risotto turns thick and creamy. Other ingredients that you want to remain whole can now be added. And I cannot tell the diffrenece.