If you want to make the best risotto possible, you should always use a dedicated risotto spoon. Here's what that utensil is ...

Using a slotted spoon, remove the blanched shells and refresh ... the pea purée and the remaining 500ml/18fl oz to make the risotto. (Add water to make the volume up to 500ml/18fl oz if necessary.) ...

To serve, spoon some of the pearl barley risotto into the centre of each plate. Place one piece of beef cheek on top of each portion. Add a pinch of beef stock cube to each beef cheek. Separate ...