Risotto is an icon of northern Italian cuisine, stemming from the Mediterranean climate’s suitability for growing short-grain rice after it was introduced to the country in the Middle Ages. The rice used for a risotto should be semi-rounded, short-grain Italian rice; attributes perfectly suited to slow cooking, enabling the grains to slowly absorb the flavour of the liquid and release starch to create the classic silky smooth texture.
For 220 grams of product:
1) Bring 750 ml of water to the boil in a pot
2) Add the rice and cook for 20 minutes without a lid
3) When the water is completely absorbed, the rice will be ready