This is a super risotto, I am so proud of it!! I made the recipe many years ago for a magazine but I used shaved Parmigiano, but I think that cut into chunks is better. Start like for all good risottos, with plenty of butter and a chopped onion (I used a red one to keep the colour scheme!).
When the onion sizzle add the rice (I used arborio) and stir well: for a good risotto the fat at the beginning is important so make sure that the rice absorbs well the butter. Make really hot to the touch.