Risotto: it’s gooey and buttery and cheesy and gorgeous.  What’s not to love? 

The best basic recipe I have tried is Jamie Oliver’s version of risotto blanco.  I’m not being poncy here – it really has to be made with homemade stock if it’s going to taste great.  Inspired by my favourite Italian restaurant’s house pizza, I usually serve it with a bowl full of shredded Parma ham and a bowl full of rocket on the table.  Munchers can sprinkle as little or dump as much as they like on top of their risotto.  The colours look gorgeous on the white rice too.

Recently came across a risotto recipe made with taleggio cheese.  It’s similar to a Nigel Slater recipe but the heat from the tabasco (couldn’t find the chipotle sauce the blogger recommended) gave it the edge.  Improving on a Slater recipe… Didn’t know it could be done.