The Pan risotto recipe follows the classic risotto recipe:

Heat 5 tablespoons of oil in a saucepan, then pour in the entire contents of the bag, stirring for 1/2 min, taking care not to burn the seasonings. Gradually add about 1 litre of hot water or stock for a further 16 min. Season to taste. Season with a knob of butter and grated Parmesan cheese.

We use the dry method because roasting the rice is essential to ensure that the grains keep the cooking, do not break and produce a creamy risotto.