Hi Steve

I cook my risottos a la 1954 definition...lol

Like Musket I have slightly differing methods depending on what main ingredients I am using.....Vegetables,fish, meat etc. Not tried the putting lid on pan after cooking though. Will try it next time.

My wife having been in the catering trade and a great cook means we have a full set of Le Crueset pans, including a slow oven cooker.
Please note Guest CS - these are not for sale....lol

I prefer to use the "traditional" way. I like to keep my eye on things when I am cooking.

I agree Steve that the stock is most important and dried Parmeson is useless for risottos. In fact I don't know what it is any use for !!

Michael - Don't like packet grub full stop. But thanks I will recommend Occams to my mate who uses mostly packet food these days.

happy Cooking

Mike