This is for a family whom I love with all of my heart.

This is for a man with more optimism and positivity than I could ever hope to possess.

This is for a family who exemplify what family is.

This is for you because it is how I can love you right now. It is my comfort and love in a bowl.

This is for you. xx

Mushroom, lemon and silverbeet risotto
Serves 4

1.25 litres vegetable stock (chicken stock if you are not fussed if this is a vegetarian dish or not) or water
60 ml olive oil
50 g butter, plus an extra knob
1 large brown onion, finely diced
1 carrot, very finely chopped
2-3 cups mushrooms of your choice, sliced thick – you can use a mix of your favourite different varieties
300 g carnaroli rice
100ml dry white wine
Sea salt and freshly ground black pepper
1/2 bunch silver beet, washed and leaves roughly chopped or sliced
Zest and juice of 1 lemon
1 cup grated grana padano, plus extra to serve
80 g soft goat’s cheese, crumbled
1/2 bunch parsley, roughly chopped
1/2 bunch dill, chopped (optional)

Pour the stock or water into a saucepan and bring to a simmer.

Meanwhile, heat the oil and butter in a second heavy-based saucepan. Add the onion and carrot and cook until the onion is translucent. Add the mushrooms and cook gently for about 2 minutes. Add the rice and continue stirring for 2 minutes. Add the wine and stir until it evaporates, then add a ladleful of the simmering stock and stir until absorbed. Stir through a little salt and pepper. Keep adding liquid gradually in this way for about 18-20 minutes.

Taste the risotto – the rice should be firm to the bite. If you prefer, cook for another 3–5 minutes, but no more, until the rice is tender in the middle but not completely soft. Stir through the silverbeet.

Remove the risotto from the heat and add the zest and juice of a lemon and stir through. Add the grana padano and extra knob of butter, the goat’s cheese, parsley and dill.

Season with salt and pepper, to taste. Serve in warm bowls with extra grana padano on top.