As I am sure you will have heard, since I have been hammering on about it, I have been asked to help judge the Essential Stock risotto competition held through Facebook and Twitter. I am rather flattered indeed, since I am a strong fan of Essential Stock dehydrated stocks and use them in preference to any other stocks now (not including home made, but that doesn't happen very often in this house). The judging will mean cooking some of the finalist recipes to see how they come out in practice, in a real home. Because these are Real Cookery competitions, I am pleased to say, rather than giveaways.
So, in preparation, I thought that my risotto making skills should be honed. I have blogged about my risotto views before on A Greedy Piglet, about the importance of the rice, and the end texture. This will be VERY important in my view. If I can't make the recipe to the right texture, I won't be able to judge the flavours properly. So a bit of extra practice is needed I think.
I will pop the full recipe over on A Greedy Piglet, but for now just admire the silken slump of this bit of ricey deliciousness.