Virgin olive oil, finely chopped onion, mushrooms and walnuts, grated nutmeg, cloves, half a glass of white wine, vegetable stock, arborio rice, salt and parsley, then double cream and heaps of parmesan cheese.
Pavarotti's pre-concert snack? No, eight stone, seven pound Frankie Dettori's favourite risotto dish. So where exactly does the jockey put it all?