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Three-cheese risotto
recipe BARNEY DESMAZERY
SERVES 4 PREP 15 mins COOK 1 hr MORE EFFORT
CHEESE RINDS
We’re simmering our cheese rinds in the stock as an easy way to add more flavour and waste as little as possible.
photograph HANNAH TAYLOR-EDDINGTON Shoot director FREDDIE STEWART | Food stylist ROSIE REYNOLDS | Stylist MAX ROBINSON
THE RIGHT RICE
Short-grained, pearly white risotto rice is a must and the varieties arborio or carnaroli are both widely available. If you have a choice, carnaroli will be more forgiving (taking more time to overcook).
WHY
Apart from being an Italian classic, risotto is often seen as a quick midweek meal, something that can be thrown together with nothing more than a stock cube, some rice and cheese. When made properly, however, it’s a labour of love that will reward your time and effort with one of the most comforting meals there is. Here, we’re honing in on the technique and quality of the ingredients, and making no apologies for how rich and indulgent we’ve made it.