Earlier this year I attended The Rice Fair in Isola della Scala, Verona and I learnt a new technique for cooking risotto. The technique has been developed by chef Gabriele Ferron of Riseria Ferron.
I have started using this method for most of the risottos I am cooking and find it very easy and the end result is superb.
I will share the first published recipe I did below. I am also interested in what technique you use to cook risotto. So, please let me know.