Risotto is such a comforting dish and this version is a good hearty one at that. There are prettier risottos but few as tasty. I'm going to ask you to deconstruct the meatballs - crumbled into the risotto they impart their fennel flavours and make for a textured and tasty meal. If you can't get our Italian meatballs then Italian sausages it must be. The borlotti bean, added late in the cooking so as to merely heat through, also give texture - though in this instance a comforting creaminess.

For further richness, the risotto is finished with Parmesan cheese, parsley and some butter - which, when folded in, both thickens and enhances flavours. Most chefs will now insist that the rice be cooked but firm, I am of the Elizabeth David camp and prefer it to be softer and sticky.

Ingredients - serves 4-6 250g Riverford Italian meatballs, crumbled 400g risotto rice - arborio 1 large onion, chopped 60g butter 1 glass white wine 1.75 litres chicken stock 1 tin borlotti beans, drained and rinsed 2 tbsp finely chopped parsley 75g grated Parmesan cheese salt & pepper

Method

Pour the stock into a saucepan and bring to a gentle simmer ready to begin adding to the risotto. Have the pan on a ring close to the one you will use for the risotto for ease of use. Melt half of the butter in a large sauté pan and cook the chopped onion over a low heat until translucent. Add the crumbled meatballs and turn the heat up to medium - cook until the meat is browning all over.

Lower the heat again and add the arborio rice, and seasoning, stir with a wooden spoon until the rice is completely coated with the butter then add the white wine. As soon as this is absorbed you should ladle over about a third of the stock. Again allow the risotto to almost totally absorb the available liquid before adding a further third, stir occasionally and gently throughout cooking.

By the time you’ve got to the final third of the stock it will be close enough to the end of cooking time to stir in the borlotti beans. In total, the risotto will take about 25 minutes from the time you begin adding liquid.

To finish, add the remaining butter, the grated Parmesan cheese and chopped parsley and fold in to the risotto. Divide between warmed bowls and enjoy with a robust red wine.