One of my favourite dishes it has to be said is Risotto which is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways to cook rice in Italy. Though served as a starter to a main course, I enjoy the dish as an accompaniment to meat or fish.

The Latest Supper was exactly that. My guests sat down to baked smoked cod sigh bay leaf or baked salmon in dill butter, with steamed vegetables and my unique Risotto Campagna. For dessert I prepared a summer berry Strudel served with soya plain yoghurt.

Risotto is usually made with Arborio (risotto rice) but its chef’s choice.
I started the process off with olive oil in a large pan to which I added four cloves of thinly chopped garlic, diced mushrooms, onions and a glass of white wine. I reduced these over a medium heat before adding my rice. Now this is where my dish goes somewhat rustic. In my fridge I had a steam-bag portion of golden rice with vegetables and in the cupboard a quick rice packet of pearl wheat and quinoa.

Adding the rice I reduced the heat medium low and added some broth in the guise of supermarket Broccoli and Stilton soup. Regularly stirring I left the flavours combine adding seasoning to taste and extra wine when the dish appeared a little dry.