For a top notch risotto you need to choose the right rice – arborio, carnaroli and vialone nano (favoured by Nigella Lawson) are the ones to go for. Make a deliciously creamy risotto by gradually adding your liquid (such as stock, wine or mushroom soaking liquor) and stirring to release the starch from the grain. The rice will thicken into a velvety mass, while still retaining bite. For the other ingredients there are no rules – use your imagination and be inspired by what’s in your store cupboard, as well as seasonal produce. Make a fresh green risotto in spring, with broad beans, asparagus and mint, or try autumnal flavours, such as butternut squash and wild mushrooms, later in the year. Learn how to make the perfect risotto
The creamy texture of cannellini beans lend themselves beautifully to this delicious risotto by Silvana Franco
Fast and filling, this juicy, colourful and fresh-tasting combination is similar to risotto, but lighter on the palate and the hips!
Cromer crabs from Norfolk are treated to Italian flavours in Danny Boome's creamy risotto made with heaps of meltingly soft leeks
This recipe from James Martin combines leek, black pudding and smoked haddock to make a hearty. flavourful version of a classic Italian rice dish
This citrusy risotto from Nigella Lawson is satisfyingly simple to make and even more satisfying to eat
This creamy, dream of a risotto from Valentina Harris is chockfull of chicken livers and mushrooms and tastes divine!
Mediterranean vegetable stock and dried slivers of vegetables give Curtis Stone's risotto a wonderful flavour and vibrant colour
Ed Baines combines robust Mediterranean flavourings to make this flavourful risotto, offset with a zingy rocket salad
Delia Smith's healthy oven-baked risotto is rich with the deep, fragrant flavour of mushrooms and it's kind to the waistline too
Thailand meets Italy in a fusion of fabulous flavours in this mouth-watering crab risotto from James Martin
