... and serve with feta and roasted tomatoes If you don�t have stock paste use whatever commercial stock you wish but make sure you use 1.1 litres of liquid to ensure success with this recipe. Always scrape your bowl before sautéing your aromatics so that all the ingredients are in the base of the bowl ... this is where the heat comes from first and will help to ensure the ingredients all cook together ... I also recommend you cook aromatics for a minimum of 5 minutes on Varoma to have them "cooked out" properly. I have never tasted raw garlic or onion when I have done this. I always use my butterfly when cooking risotto ... it ensures that the rice is keep moving as it cooks so that it does not stick on the base of the bowl making it easier to clean at the end of the dish. Once you have removed the risotto fill the bowl with water to the 1 litre mark and mix for 1 minute / 60 degrees / speed 6 ... pour the water out and you will see your bowl needs just a minimal clean. Once you have allowed the risotto to rest for 5 minutes and are ready to serve, don�t replace the lid on the Thermoserver � it will keep the heat in and continue to �cook� the risotto making it quite thick and gluggy. There is plenty in this recipe to serve 4 good-sized meals so we don�t usually have a lot left. But what is left you can make into patties that are easy to shape when the mix is cold from the fridge. As I form them I coat them with seeds (sesame are perfect) and they can either be dry baked in the oven or lightly pan-fried making them ideal for wraps or a light dinner. The filling is also terrific as a stuffing for mushrooms baked in the oven and topped with some cheese or seasoned homemade breadcrumbs (or both mixed together) � totally delicious and a great way to make a light meal or accompaniment using up what you have. The risotto keeps well in the fridge for a good three days so you don�t need to rush to decide how you wish to use it up, but I wouldn�t freeze it as I don�t feel it works well enough.