Risotto is smooth and creamy - the most comforting of comfort foods and with endless variations. My parents are partial to rocket and taleggio. I like to vary and use whatever's lurking in the fridge or cupboard - grated courgettes, added at the last moment with pecorino, fresh broad beans and asparagus, or like last night fresh peas, smoked salmon and a slug of Ricard. The flavour is robust but complimentary - wonderfully fresh, fragrant and fishy with a hit of aniseed to enliven the taste buds.
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