We loved this recipe when we ate it at our friend Gary Marshall’s house. Gary makes a small quantity because, being from Italian descent, he only ever eats it as a starter. To make it a main meal, double the recipe. ‘Make sure it is sizzling,’ he says, as you should hear a risotto not just see it. Keep tasting it so that you get the seasoning right and have a feel for when the rice grains are done. Keep the pan hot, or the stock doesn’t boil off. My preferred risotto rice is carnaroli. It is a lot more forgiving than arborio as it is less absorbent and therefore less likely to make the risotto sticky.