Risotto is one of those traditional dishes so surrounded by rules and lore that it’s hard for any two people to agree on what is ‘correct’. These are the basic criteria for a good risotto and in no particular order of importance: the correct rice, the correct pan, the correct base recipe, the correct toasting of the rice, the correct way to stir, the correct degree of patience, whether to add fat at the end or not, and when it is ready it should create a ‘wave’ (how big this wave is, is a matter of dispute). This is one version and it’s good and delicious and some people would agree. As the Romans would say, De gustibus non est disputandum (‘in matters of taste, there are no disputes’).