A bit off track, but lately I have become obsessed with trying to improve my risotto. It is a regular ( perhaps tooo regular ) fixture on the domestic menu at chez Robert but I never seem to be able to get it quite right.

the benchmark for me is the mushroom risotto at Arthur’s Pizza, Randwick which is great ( although today’s was not-quite up to the vv-hi standard. )

I have tried everything. more butter, no butter, different herbs, different mushrooms, home made stock, bought stock, more / and less stock – white wine, champagne instead; more salt, less salt…. and so on. Also cooking times, amount of water. type of rice ?

there is obviously some essential component that I am not even aware of, because I have tried a lot of combinations and it is always mediocre.

Anyway, if anyone has a recipe, ( and I have tried a few different ones as well ) then let me know. I think perhaps I am labouring under some secret curse…!

anyway, as I said, an off topic post…