Make sure to read the tips and tricks below, before you start cooking your risotto! There are a few crucial things to know about the process itself.

1. Then start by slightly roasting the rice in butter/olive oil and onions/garlic on a pan (not for too long, just to make the rice “sweat” a bit).

2. After this, put the ingredients into the pot according to the cooking time and cook the rice on a low temperature in broth and white wine (optional) until it is creamy while still keeping the rice corn “al dente” (meaning “with a bite”).

3. Stir frequently to get the starch out of the rice. The cooking should be long enough to give the right consistency to the risotto, with preparation time depending fully on what type of ingredients being used (for example meat requires a longer cooking time). Add most herbs and butter or cheese at the last stage of your risotto cooking, so the herbs still have most of their taste and oils in it. Also giving in the butter at the end of the process, closes the rice corn pores a bit and keep the risotto glossy and creamy.