Coming up with a last-minute meal led us to the perfect risotto. Amazingly creamy and firm, yet not too thick or too dry. The flavors were inspired by an old recipe and also by what was in the fridge (turkey Italian sausage and radicchio), but the technique was based on the cook. Some tips and tricks we have learned:

-- Always heat the stock. You will not achieve the right texture if you don’t.

-- Stir constantly when adding stock. This is when you pour a glass of wine and invite others into the kitchen to keep you company because it does really take about 40 minutes, not 20 as some “quick cook” recipes may have you believe.

-- Experiment with flavors depending on the season, who is coming for dinner, or what you have on hand.

-- Once all the ingredients have been added, place a lid on the pot and let rest for a couple of minutes before taking to the table.

-- Don’t be intimidated. Knowing how to make risotto is a basic cooking skill and always such a treat to serve. There are so many delicious variations to try: asparagus, mint & lemon, spinach & goat cheese, tomato, basil & ricotta - just to name a few.

Recipe: Risotto with Sausage, Radicchio & Pecorino Romano