Prepare your stock: Pour the stock into a small saucepan and place it over medium-low heat. You want it hot but not boiling — a few lazy bubbles rising to the surface, with steam curling up gently. Taste the stock: if it’s shop-bought, it might need a pinch of salt now.

Sweat the aromatics: In your large pan, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, stirring often. The onion should turn translucent and soft, with a sweet, mellow aroma filling your kitchen — you’re not looking for any colour here, just tenderness.

Toast the rice: Add the Arborio rice to the pan with the onions. Stir constantly for 2 minutes. You’ll hear a faint clicking sound as the grains knock against the pan, and the rice will turn from opaque white to a slightly pearly, translucent appearance at the edges. This toasting step locks in the rice’s structure so it stays al dente.

Start the stock addition: Ladle in one generous scoop of hot stock — about 150ml. Stir gently and continuously. The liquid will hiss and steam as it hits the hot pan, then settle into a gentle simmer. Keep stirring until the stock is almost fully absorbed; you’ll see the spoon leave a trail through the rice that slowly closes up.

Continue adding stock: Repeat the process — add a ladleful of stock, stir, wait for absorption, then add another. This takes about 18-20 minutes total. After 15 minutes, taste a grain: it should be tender but still have a tiny, firm core. The risotto should look creamy and loose, not stiff — it should slowly spread out when you tilt the pan.

Finish with butter and cheese: Remove the pan from the heat. Stir in the butter, double cream, and grated Parmesan. The butter will melt into glossy ribbons, the cream will add a velvety sheen, and the cheese will melt into the rice, creating a thick, luxurious texture that clings to the spoon. Season with salt and pepper to taste.

Add the final touches: Fold through the chopped parsley and lemon zest. The lemon zest adds a bright, citrusy note that cuts through the richness — you’ll smell it immediately, fresh and clean. If using any optional add-ins like cooked chicken or mushrooms, fold them in now so they warm through without overcooking.

Rest and serve: Let the risotto sit off the heat for 2 minutes. This resting period allows the flavours to meld and the texture to settle into that perfect, spoonable consistency. Spoon into warm bowls, top with extra Parmesan and a twist of black pepper. For a restaurant-style touch, drizzle a tiny swirl of good olive oil over the top.