I always thought that there was no upper bound to the amount of wine you could add to a risotto when cooking. After all, it is pretty essential that it be there in the first place, so why should there be a maximum. Well, last night i glugged a wee bit too much in, and it was too much. Don’t get me wrong, the wine was only a day old and was more than palatable but the end resulut was more of a vino porridge than anything they would recognise in Milano. And as much as I like a bit of gooey blue cheese melting in the centre of my risotto, I think last night a blob of slowly curdling stilton might not have been the best solution.