Risotto!

This rice has a larger grain so it absorbs lots of lovely flavour from the stock and additional ingredients such as vegetables. You can use short grain rice, however the cooking time will need to be adjusted. Less time will be needed (approximately 5 minutes less) and a little less liquid. Risotto is very easy to make and just requires some attention to detail. It is important to toast the dry rice grains in a little butter or olive oil first to give the dish its characteristic "nutty" flavour. The next step is to gradually add boiling stock one cup at a time allowing the liquid to be absorbed before adding the next cup, and don't forget to keep stirring! The secret to this dish is to serve it slightly liquid or with a "creamy" consistency, so always add a little more stock if required. Garnishes such as freshly grated Parmesan cheese or fresh herbs are traditional, or you can go for the more contemporary deep-fried shaved vegetables that compliment the dish. Pile them high onto the rice and enjoy!