Stir vigorously and don't stop. The rice will change colour as it toasts, which takes about two to three minutes. You really mustn't stop stirring during this time, or the rice and shallot will catch. Now season with salt and pepper.

Pour the wine over the toasted rice, again with the heat on full. Keep stirring until all the wine has evaporated and there's no liquid left in the pot. Now it's time for the hot stock.

The stock should be kept hot in a pot on a neighbouring burner. Start adding it to the rice, always enough so the rice sits just below the surface of the liquid. The grains shouldn't be peeking out, but there shouldn't be too much liquid sitting on top either.

Add one ladleful at a time, then simply keep stirring and let the rice absorb the added liquid fully before adding the next ladleful. Keep tasting as you go.

If the dish needs more salt, add it as early as possible so it has time to soak into the rice grains themselves, not just the sauce.

About halfway through cooking, roughly ten minutes after adding the first stock, I added pieces of one salsiccia sausage. I sliced the second one and fried it until crispy.

After about 20 to 25 minutes the risotto should be done. The only way to know when to stop cooking is by tasting and checking that the rice is tender enough. It definitely shouldn't be overcooked or mushy.

Take the finished risotto off the heat. Have ready a few pieces of well-chilled butter and some grated cheese. Add both to the pot and stir vigorously until the butter and cheese have melted in.

This final step thickens the risotto and rounds out the flavour. Serve immediately on warmed plates. Give the underside of each plate a few good taps with your palm — a properly made risotto should spread out beautifully across the plate. Finish with a garnish of salsiccia and a little finely grated hard cheese on top.