The basic recipe is a cavalo nero and mushroom risotto, but I also like to add courgette when in season and frozen peas at other times of the year (or both courgette and peas during courgette season!). You can also swap and change the cheese used to suit your mood, tastes and availability. 

There’s always a lot of standing at the stove with a risotto, but when planned for a day when I have time to cook, it is a really good way to escape the day and lose myself in my thoughts.