Risotto

Ms. Clark takes us through the correct steps of making a successful risotto. Most of her risotti follow the basic procedure of sauteing onion with butter and finishing with more butter and Parmigiano Reggiano cheese. emphasizing the stirring and the time required. Each recipe is accompanied by tempting photos by Martin Brigdale.

Arborio Rice is the best known rice for risotto. Vialone Rice is also becoming increasingly popular with many chefs. Carnaroli Rice is the most highly priced of all Italian rices producing low yields per acre adding to its value.

Ms. Clark currently writes for Food and Travel magazine and BBC Good Food and has published and contributed to more than 20 cookbooks. She teaches Italian cooking, running specialized cooking courses in Italy. Her book "Masterclass in Italian Cookery" won Best Italian Cookbook in the World at the Gourmand World Cookbook Awards in 2002.