For me, a home-made vegetable stock isn't as important as a bedtime story - but I know that's the sort of opinion that attracts hate-mail.
Nevertheless, when Angela Hartnett, the great Angela Hartnett, offers to teach me how to make the perfect risotto then I'm keen to know what she has to say. I want my risotto to be authentic, but I don't really know what authentic is. Should a risotto consist of a heap of chewy separate grains? Or be something more nearly resembling a poultice? Should the rice be creamy or al dente (you can't have al dente cream, can you, so it's hard to see how it can be both, although both are regularly called for simultaneously in recipes).
But Angela will know, bless her. What should I have been doing all these years?
I tend to stir continuously, but not constantly, says Angela.
Continuously but not constantly...
...ah well. I can always say this is an authentic risotto of the da nessuna parte* region of Italy as I serve it up, can't I. No one can argue with that.
Word To Use Today: risotto. Riso is the Italian for rice.
*Da nessuna parte is the Italian for nowhere.