The temperatures are set to drop, heralding the ideal moment to cosy up on your sofa with a steaming bowl of courtesy of culinary queen

Lauded as an "immensely comforting" dish, this winter-warmer is the top choice for chilly days - and it's shockingly easy to whip up. Known for sumptuous creations full of delight, Nigella's risotto calls for just a few staple items from the pantry and comes together in under 40 minutes.

It's the perfect treat whether you're warming the heart of a paramour or treating yourself to a solitary feast that promises to guarantee seconds. Keen to break into this soothing comfort food? Just track down the following ingredients and follow these simple steps.

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Ingredients:

• Two shallots / the white part of spring onion
• One celery
• Butter
• 300g risotto rice
• Vegetable stock granules
• Salt
• Rosemary
• One waxed lemon
• Egg yolk
• Cream
• Parmesan
• Olive oil

Instructions:

Begin by finely chopping shallots - alternatively, the white parts of spring onions will do. Then take celery to task, dicing it for a dose of "mellow herbalism and lightness" which lifts the entire dish. Melt some butter in a pan and add a dash of olive oil, preventing the dairy from singing.

Toss the celery and shallot blend into the mix over low flame, lightly season with salt to safeguard the onions from catching. While making this dish, start by pouring boiled water into a jug to prepare one litre of vegetable stock. Next, toss the risotto rice into a pan with a gentle hand, stirring slowly until each grain is coated and looks "glossy".

Carefully ladle in the warm vegetable stock bit by bit, as cooking doyenne Nigella instructs: "The rice will start to absorb the stock, giving off a starchy creamy property that turns into risotto." Be patient, adding the next ladle only after the stock is well absorbed by the rice. A good three to four ladles later, keep splashing in the stock and stir from time to time.

It should take roughly 20 minutes for the risotto to fully swallow up the stock and for the rice to reach its cooked perfection. As it gently simmers away, enhance the flavours with a dash of rosemary and grated zest from half a waxed lemon.

In a separate mix, whip together egg yolk, cream, grated parmesan, and a squeeze of fresh lemon juice to create a "primrose emulsion". Fold this creamy dream into the rice until it melds nicely, transforming the humble grains to a rich blonde hue. Despite its simplicity, the result is nothing short of scrumptious.