Heat a large saucepan over medium-high heat. Mary Berry's quick risotto is full of flavour and very easy to make.

Deglaze the pan with wine and let reduce for 1 minute.

Add 3 teaspoons oil and rice to the hot pan and toast for 3 minutes, stirring occasionally. Serve with a creamy mushroom sauce and chicken livers, or leave the chicken livers out if you’re not a fan. They are, if possible, even better than the risotto itself. Scatter over the remaining Parmesan. Mold risotto into small cakes and place on a baking sheet sprayed with nonstick spray or lined with a Silpat. Remove from heat, stir in cheese and allow to cool slightly.

When ready to cook, preheat the oven to 170c. Risotto cakes are similar to arancini but without the deep frying. To make the cakes, preheat the oven to 450 degrees. Serve garnished with rocket.-TIP-These risotto cakes could be made up to 48hrs ahead, wrapped in clear film and chilled until ready to bake. Sprinkle chives over tops. Garnish each risotto cake with small dollop of sour cream. It makes a lovely side dish with chicken or pork or a light main course with a simple tossed green salad or sautéed greens. Especially if one happens to sneak a slice of cheese in the middle.As it cools, risotto gradually loses its creamy sauce-like consistency and firms up. Once hot, add oil and shallot and season with a pinch of salt and pepper. When the light and delicate flavor of morel mushrooms calls but the weather clings to a chilly gray, morel mushroom risotto will get you out of the quandary of what to make. Divide the remaining mushrooms between the cakes, heaping them on top. Bake cakes until they start to become crisp, about 15 minutes. In a pot, bring vegetable stock to a simmer; keep warm. Stir in roasted mushrooms and cook 1 minute more. This particular batch was made with radicchio, which is an Italian purple chicory that’s slightly bitter but turns mellow with just a little bite when cooked. Risotto is really a weekly staple in my household, and our favorite is mushroom risotto with tons and tons of Parmesan cheese. Serve immediately. Stir in remaining 1/4 cup vegetable stock and heavy cream; bring to a simmer. Gently fold in cooled risotto and cook for 1 minute. One of my favorite things about making a batch of risotto is anticipating the crispy risotto cakes I’ll make with the leftovers. Sauté for 3-4 minutes - stirring frequently. That will definitely have to be shared on my lil bloggie soon! Bake for 20 mins, until piping hot. In the meantime, heat a large pan* over medium heat.

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