All too often we're afraid of getting risotto wrong; after all, it has a ritual-laden reputation that can be rather off-putting to the domestic cook. However, as is the case with most classic dishes, there's a shortcut to success that doesn't detract from a superb end result - and in this instance, oven-baked risotto is the way forward. Having said that, a handful of risotto rules must still be adhered to. Firstly, high starch, short grain rice is intrinsic to the creamy texture of the finished dish - no other rice apart from Italian Arborio will do (fortunately it's readily available in most supermarkets). On from this, white wine adds a fresh, complex uplift that transforms the dish from stodgy to sophisticated... but skimping on the quality of your stock can ruin all your hard work. Few of us have fresh stock to hand, but a 'stock pot' concentrate (again, readily available) is an admirably good substitute. If you're not a fan of goats' cheese, substitute it with a creamy Italian blue cheese (cambozola or gorgonzola perhaps?) or mozzarella - alternatively simply up the quantity of parmesan or similar hard, Italian cheese such as pecorino or grana padano.
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