RECIPE | Chef Liam Tomlin's mushroom risotto
Risotto is my most favourite dish, it could be my last meal, says the acclaimed chef and restaurateur
"Rice used for making risotto is grown in the Po Valley in the northern part of Italy. Varieties include Arborio, Vialone nano, Vialone nano gigante and Carnaroli, explains chef Liam Tomlin. "My preference is either the Arborio or Carnaroli. Use a wide, heavy-based saucepan to ensure the rice cooks evenly."
Serves: 6 as a first course or 4 as a main course..