In my head, risotto is famous for two things: being the go-to vegetarian option in mid-range restaurants, and tormenting more Come Dine With Me contestants than the correct pronunciation of “Dauphinoise”. My fiance used to be a vegetarian, so I’ve reached across many dining tables to try the former; while they’re not specifically to blame for her ditching her morals, the prospect of eating bland, watery spinach and feta packet-rice every time we went out to eat wasn’t enough to keep her about dat life.
Combining this with the calamitous attempts witnessed on CDWM left me in no hurry to try my own - too much room for error, and not enough effort to reward ratio to make it worth my time, I thought. What an idiot I was.
Risotto couldn’t be easier - all you need is a decent non-stick pan and a bit of patience. If you’ve already built a callus on your thumb then it’ll come in useful, but if not don’t worry; 20 minutes of constant stirring with a wooden spoon will fix that for you.