to just pour all the bloody stock into the risotto at once??????

[meladeso]

Gaaaah!

(I may have been drinking the wine that's in the risotto)

I made a risotto once and never again. It was exhausting and not worth getting various veins for. And as for taste..meh.

I do an oven baked risotto also!

Before kids I could the the faff - stir, wine, stock repeat x infinity? But I wasn't making it post kids until I discovered how to make it in the oven.

Loads of Italians pour it all in at once. (including the ones I live with) As long as you still stir it loads so it does the gloopy thing, it will be fine.

If you don't use the method, its not a definition

It may be the wine but this really tickled me

My shepherds pie always has cheese on top. As did my mother's. Doesn't everyone add cheese to a mash topped pie? I'm sure there's a law....

I can't bear the texture of risotto. It's one of those things I want to like - I love the concept of risotto. But the reality makes me shudder. I realise this is of no use to the lob all the wine in at once/drizzle the wine in slowly/just drink the wine debate.

20 minutes stirring it in ladle by ladle and a large glass of wine to drink while doing it, it's the only way imho

I'll amend that for user - I had a goats cheese, pea and pancetta rice dish tonight. It was not real risotto as I bunged in all the stock at once but my family didn't give a toss.

We should have learned from Jamie Oliver's paella-gate....

I like stirring it but only make it when I have the time and can have a drink too.

I pour about a third of the stock in, cover the pan then leave on a low heat for 5-10 mins. Give it a good stir then repeat. Then add small amounts as necessary and stir

I'm not saying there is anything wrong with doing it what ever way you like. It's your food and your taste.
The only problem is claiming makes no difference (it does) and stating that the dish is exactly the same (its not).

Always chuck it all in and bung it the oven (or slow cooker) life's to short

I just pop it all in Aga - it looks like risotto, it smells like risotto, it tastes like risotto, ergo ....... my mushroom and chestnut risotto is my husband's favourite. I generally add a spoonful of creme fraiche or mascarpone for a really creamy texture.

It was exhausting and not worth getting various veins for

Definitely chuck it all in at once in my kitchen! I have an amazing recipe for oven baked mushroom risotto and I now just tweak this recipe to include anything I can find at the bottom of the fridge other tasty substitutes. Basically about 750 ml of stock/wine to 200g of risotto rice.

it looks like risotto, it smells like risotto, it tastes like risotto

Except is doesn't, if you've ever seen or tasted a proper Italian risotto!

worriedmum there definitely is a law. I'm sure of it.

I generally add a spoonful of creme fraiche or mascarpone for a really creamy texture

Proves my point, actual risotto has a really creamy texture without these inauthentic additions. The fact that you have to add them means your baked rice does not have the texture of risotto!

Jeez user1484317265 - ok, you have corrected everyone on what is clearly a lighthearted thread. we get it, you are THE risotto aficionado and we should all be wowed at your lofty knowledge...or you the risotto police and we should consider ourselves 'told'... or... you are just really quite condescending and should let it go.

I do. Lifes too short to do abit at a time!

How much liquid is required depends on the type of risotto rice
www.telegraph.co.uk/foodanddrink/9088745/Easy-risotto-and-choosing-the-right-rice.html
The stirring is needed to keep the grains separate. If you just use one type of rice, you should get to know whether you need the amount of stock/wine the recipe calls for or more or less. Good luck and do make sure you enjoy the wine. I can always get DH to stir if the wine's close by and then teenage + boys.

I like stirring it!

I make something I call jambalaya which is rice baked in stock. It's sooooo far from proper jambalaya though that I need a new name. Sausagey rice maybe.

Risotto is one of my failsafe, super quick favourites. I do the bit of stock and stir method and it works really well.

It does taste nicer if I add wine but I much prefer drinking it.

Thank goodness don't I was getting worried (ha!) there.

I shall continue to lavishly sprinkle mature cheddar atop my mash topped pie items [ sits back and waits for user to user-splain to me why this makes my pie Not Real English Pie]