Gently fry your onions and celery, finely chopped in olive oil (do not let them brown)

When they are really soft (10 or 15 minutes), add your chopped garlic for a minute before sloshing a big glass of white wine in

Once most of the liquid has disappeared, put your rice in.  You could add a bit extra Extra Virgin Olive Oil at this point.  Give it a good stir and get your first spoon of stock into the pan

The knack with risotto is one ladle of hot stock at a time, stirred constantly until it the rice is done basically.  Only add the next ladle when all the liquid is gone

I reckon 1 and a half pints of stock for the rice in this recipe (maybe less – I make a pint jug of stock and then top up with boiling water afterwards)

Add your pinch of saffron after 10 mins – you are likely to be stirring for 25 – keep checking for the rice to be done (with a bit of bite left) after 20 minutes

When you think it is nearly done – put the peas in the pan for a minute or so

When you take the risotto off the heat – stir in your chopped herbs and rest for 5 minutes

We served this with (big breath) leftover roast chicken, roasted and marinated peppers and a big spinach salad; and did you see the portion size in the picture… Hungry anyone?