Finely dice your onion. Finely chop your cloves of garlic and parsley.

Heat a splash of olive oil in a large sauté pan over a medium heat. Add your onion and cook gently for 20 mins until totally soft, but not taking on colour. Add your ‘nduja and garlic and cook for another 2 mins until the ‘nduja has darkened slightly.

Tip your cherry tomatoes into the pan and cook for 5 mins, squashing them with your wooden spoon so that they collapse a bit and create a jammy sauce.

Pour your arborio rice into the pan and toast the grains for 2 mins until slightly translucent.

Turn your heat down. Pour your hot chicken stock into the pan a ladle at a time, stirring until the rice has fully absorbed the liquid before adding more. This should take about 25 mins, but add more hot water if necessary.

Check that your rice grains are tender. Add your mascarpone, 3/4 of the grated parmesan and salt and pepper to taste. Take your risotto off the heat and pop a lid on it. Let it rest for 5 mins.

Add your chopped parsley and the zest of the lemon to the risotto, then add any more hot water you need to give it your desired consistency – I like mine fairly silky and loose.

Spoon your risotto into bowls and top with a drizzle of olive oil and more parmesan. Serve and enjoy.