Crab and samphire risotto

Ingredients 1 pint fish stock, 1 cup risotto rice, 1 white onion, 1/2 tsp dill, 1 cup brown crab meat, 1 cup white wine, 1 tbsp butter, samphire.

Serves: 2 Preparation: 30 minutes

I hate the smell of fish. I'm sorry, but I do. I know it's pretty pathetic for an otherwise adventurous food blogger to turn her nose up at such a basic food but I just cannot cope with it. I wish with my whole heart that I could because it's so good for you, so I was delighted to create this dish for my husband and son recently and it NOT stink my house out or require me to cook with Vick's Vapo Rub slathered under my nostrils. This is a winning dish if you're cooking that all important third date meal for someone. *winks*
All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol and the third involves releasing the starch from the rice one ladle of stock at a time.

1) Peel and finely dice the onion, and sautee in the butter until soft (about 10 minutes).

2) Add the rice and stir through until it becomes translucent, save for a white dot in the centre. Add a good glug of white wine and continue stirring until it has cooked off, then add the first ladleful of stock.

3) Continue adding the stock to the risotto, one ladle at a time, adding the crab meat, samphire and dill with the second to last ladle of stock. Serve hot, finishing with an indulgent dash of cream if you wish. Remember, risotto should be soupy, not solid!

Chicken risotto

Ingredients 1 pint chicken stock, a good handful of roast chicken, 1 stalk celery, 1 carrot, 1 small white onion, 1 tbsp butter, 1 glass white wine.

Serves: 3 Preparation: 25 minutes

Because I'm a vegetarian, when I roast a chicken for my husband and son, there is inevitably a decent amount of meat remaining. As I always boil up the carcass for stock, chicken soup is often the next dish on the list - but why not utilise that lovely fresh stock and leftover meat for a chicken risotto?All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol and the third involves releasing the starch from the rice one ladle of stock at a time.

1) Finely dice, or blitz in a food processor the carrot, onion and celery in preparation for your soffrito/mirepoix or "aromatics" as we so unromantically refer to this magical mixture in England. Transfer to a pan along with a generous knob of butter and sizzle sizzle sizzle away until the onion, celery and carrot are completely soft. This takes around 10 minutes by which time the carrot will have bleached down to a rather pleasing golden orange.

2) Add the risotto rice and stir until the rice becomes transparent, revealing a white dot in the centre. Add a good glug of white wine and continue stirring until it has cooked off, then add the first ladleful of stock.

3) Continue adding the stock to the risotto, one ladle at a time, adding the chicken with the second to last ladle of stock. Serve hot, finishing with an indulgent dash of cream if you wish. Remember, risotto should be soupy, not solid!

Pork & roast pepper risotto

Ingredients 400g sausage meat, bell peppers, ham stock, cayenne pepper, butter, 1 cup risotto rice, paprika, lime, oregano, 1 glass white wine, 1 white onion.

Serves: 2 Preparation: X

All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol and the third involves releasing the starch from the rice one ladle of stock at a time. For this dish, I took my inspiration from Cajun flavours to create the perfect comfort food.

1) To make the meatballs, put a tsp paprika, a tsp oregano, a squeeze of lime and a pinch of salt and cayenne pepper in a blender along with the pork mince, and pulse until combined. Form small meatballs by rolling in your hands and seal them in a hot pan with a little butter. Set aside.

2) Remove the core and seeds from your bell peppers and slice between the membranes. Roast in the oven for 15 minutes at 200 degrees and set aside.

3) Dice the white onion and sautee in a little butter until soft. Add the risotto rice and stir until the rice becomes transparent, revealing a white dot in the centre and pour in the white wine.

4) Once the wine cooks off, add the first ladle of stock and stir through.

5) Continue adding the stock to the risotto, one ladle at a time, adding the meatballs and roast pepper with the second to last ladle of stock.

6) Serve, seasoned with paprika.