Mixed seasonal greens, Parmesan & fresh herbs
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If you're short on time, the bags of frozen sofrito base you can get in the supermarket can be super-handy.
Have fun with different cheeses here. If you don't have Parmesan, any hard cheese would work, or indeed some crumbly goats cheese would be great, too.
Freeze any leftover vivid greens sauce for another day – totally delicious tossed through pasta for a super-quick midweek meal.
Always use a wine that you're happy to drink – white wine or rosé work well here. And, if you don’t want to use wine, simply leave it out.
Choose arborio, baldo, carnaroli, vialone nano or roma varieties of rice – these all absorb stock well, giving you that lovely thick, velvety texture.
Never wash your rice beforehand as this removes the starch, which is what helps give risotto its smooth texture.
Cook your risotto on a low, simmering heat and add the stock gradually, one ladle at a time – this gives the rice time to fully absorb the liquid and flavour.
Rushing your risotto will only ruin its texture. It’s well worth the wait, rather than risking undercooked rice.
Adding too much stock or leaving the pan on the heat for too long will overcook the risotto, causing the rice to become stodgy. It should be fat and tender on the outside, but still have a little bite in the centre.
LOVE YOUR LEFTOVERS
Any leftover risotto can be turned into delicious bite-sized arancini. Simply fill with mozzarella, roll in breadcrumbs and deep-fry. What a treat!