A good risotto is an exercise in balanced simplicity. A few simple ingredients are transformed into an unctuous dish; creaminess countered by a hint of acidity, richness balanced with clean flavours. The key player in this symphony is, of course, the rice. Two varieties are typically used in risotti, Arborio and Carnaroli. Both can be found at Basarz, the Italian deli on the Vismarkt. The short, starchy grains absorb liquid readily and become creamy as they are stirred frequently over the 20-25 minutes of cooking time.