The perfect risotto

Place a large, heavy-based saucepan over a low heat. Add the olive oil and 100 g butter. When the butter has melted, add the leeks, shallots and garlic. Gently fry until soft and fragrant, then add the rice and stir until the grains are thoroughly coated. Add a little wine and stir until absorbed. Continue until the wine is finished, then do the same with the warm stock, adding 1 ladle at a time and stirring frequently to make sure the liquid is absorbed before each new addition. It should take 15 to 20 minutes for the grains to take on a slightly nutty bite and a rich, creamy texture. Remove from the heat and season to taste. Fold through the Parmesan and remaining butter (the mantecatura), then let it stand for a few minutes. Serve warm with extra Parmesan, if desired.The secret: Be patient and attentive. Risotto should not stand up in a solid mound on your plate, it should be silken, fluid and the grains separate.Browse more risotto recipes here.