Making your own risotto shouldn't be a complicated, laborious task. Just follow these simple steps for perfect grains every time

Viale Nano and Arborio are widely considered the best varieties of rice for risotto, as they have wonderful nutty flavour and can absorb a great deal of liquid without losing their fine texture. Each has a high starch content, which accounts for the creamy sauce that's created during cooking.

There are other rices that are excellent for risotto and are very commonly used in Piedmont and Lombardy, the two Italian homes of risotto. One is Carnaroli, a relatively new rice that has higher starch content than Arborio and lends risotto an even richer creaminess. 'It's what we all use around here,' said Signor Annibile, a rice grower in Piedmont. 'It has better flavour and texture, even if everyone else thinks Arborio is the best.'

Buying and storing
Rice will keep well for about one year from harvest. Although that sounds like a generous length of time, most of us don't have any idea when our rice was harvested, so it's impossible to gauge freshness correctly. Therefore, it's best to buy rice from a reputable source and use it as soon as possible. If you don't eat rice often, it's really a waste of money to buy it in large amounts. Instead, buy smaller quantities as needed. Rice will keep on a cupboard shelf stored in an airtight container. You may also freeze it.

Cooking
When making risotto, the keys to its quality are patience and hot liquid. Keep the liquid almost at a boil and add it judiciously as indicated in the recipe. Add a little at a time, stirring constantly. Don't add any more stock until the previous ladelful has been absorbed, and don't be tempted to hurry, for the risotto won't appreciate it.

A two-minute sitting period after cooking is essential for risotto as well, to allow the flavours to blend.

Serving
When serving risotto, use a large serving spoon, scoop a spoonful out of the pan and gently lay it on the centre of a plate - it should retain the shape of the spoon's bowl. Follow this scoop with two others, placing one on top of the other. Garnish with some snipped parsley or other fresh herb.

Want some advice on what to cook and how to cook it? Put your questions to Cooking Coach Terry Farris

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