In an era of fancy 'high-falutin' cookin' I think it's the simple dishes that are worth perfecting first. So what's to making a wonderful risotto?The ingredients:
- Aborio rice
- Stock and a little wine
- Flavourings
- And plenty of practice
The method: 250g of Aborio rice will need about 1 litre of stock - depending on how 'wet' & 'firm' you like your risotto. The better the rice the better the risotto, the better the stock the better the risotto. If you're in the area (also worth a special trip) Roma Deli has Aborio rice and all things Italian at fabulous prices. If you're not making your own stock you could be, if you don't know please ask.Once you've sauteed some onions in olive oil with the rice and any flavourings e.g. garlic, saffron, vegetables etc add a little wine. The 'trick'is to stir consistently to stop the rice from sticking and add more liquid (stock) in small amounts (about 200ml) once the last lot is 
absorbed. That's it really - add any pre-prepared meats/fish/poultry towards the end (these can also be sauteed in the pan at the beginning, then removed before adding the rice, leaving behind the flavours to enhance your risotto) season well, add a touch more oil or a little butter and probably some shaved parmesan or pecorino.Roma Deli, Shop2/32 Gladstone Rd Dandenong
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