Step away from the basmati. If you’re making a risotto, it’s vital that you use the right rice, as some varieties absorb more liquid and contain more starch – which is just what you want. There are three main risotto rices: carnaroli, vialone nano and, most famously, arborio, which takes its name from a village in the Piedmont region of north-west Italy. Fry briefly before you start adding the stock, little by little.
Risotto recipes
Chestnut, mushroom and salami risotto
Squash risotto