b'WHAT YOU NEED TO DO:CHEFS TIPS: If you prefer a slightly wetter risotto, stir in an additionalcup of stock after the rice has finished cooking. If you have any leftover risotto, shape it into a log and chill. Slice the cold risotto into cakes and fry in olive oil until crisp, about 3 to 4 minutes on each side. Serve the risotto cakes for a hearty brunch or a quick supper.'