17 minutes
Source: Made In Italy - Giorgio Locatelli
“Risotto is something that I do for friends when they turn up unexpectedly – because what do you need for a basic risotto? Rice, stock, Parmesan … and from when you start adding the stock it should take only around 17 to 18 minutes for the rice to be cooked correctly (that is for 4 portions – the rule is the more rice you cook, the less time it takes, because the rice retains more heat). What I do with new chefs when we go through the risotto for the first time is set an alarm clock for 17 minutes, from that point, so that they can get a feel for the timing”