To avoid spoiling the freshness of this risotto, we offer two pieces of advice: don’t use olive oil but rather groundnut oil instead, as the intense flavour of olive oil could overpower the delicate aromas of lemon and mint. Secondly, and similarly, stir just a knob of butter into your risotto and avoid Parmesan, which does not go well with lemon and mint.

Mint is a tough perennial plant. Buy a small one and keep it on your balcony. Don’t be concerned if it seems to die in cold weather. It will return in the spring, once again ready to give flavour and character to your cooking!