Risotto sounds harder to make than it actually is but this one ingredient will really impress your guests. If you’re cooking for yourself or for friends or family, risotto is an easy and quick meal to make but it’s one that can often feel a bit more luxurious.

Depending on what you add to your risotto, you can enhance its flavour or give it a special twist. On Reddit, some have shared their favourite items to add to risotto and it’s worth giving these tried and tested ideas a go. Next time you’re in the kitchen, don’t be afraid to add something new to your risotto which could make your meal even better.

One user on Reddit who goes by the name of @whitenoise2323, said: “Marcella Hazan does a celery risotto.. I made it once and it was good! Leeks are also good instead of onion.”

Leeks are a healthy and tasty addition to your meal that will add flavour and texture to your risotto.

The Kitchen Community says: “When you incorporate leeks into your cooking, you’re taking advantage of a versatile ingredient that elevates both the flavor profile and nutritional value of your meal.”

To make Marcella Hazan’s celery risotto, you should first start by heating the broth in one pan until it is simmering.

In a heavy bottomed pan or casserole, put the chopped onion with all the oil and 30g of the butter.

Next you will need to sauté the leek or onion over a medium heat until golden and translucent, but don’t let it catch, as the burnt flavour will spoil the whole risotto.

Then, add half the chopped celery and all the chopped leaves and continue to cook, stirring occasionally for three more minutes.

After this, add the rice and stir to coat thoroughly and add a good ladleful of hot broth and stir continuously as the rice absorbs the broth.

Next, keep adding more broth as the last lot is absorbed and stir continuously, says Food and Family.

After 10 minutes of cooking, add the remaining celery and continue cooking. Make sure you keep adding the broth until the rice is tender and creamy.

This can take anything from 20-35 minutes depending on the type of rice you are using.

Once the rice is tender to the bite, with no chalkiness left in the middle, it is done. Stir in the remaining butter and the grated parmesan.

You will need:

• 1litre good home-made stock or bouillon

• 1 medium onion chopped

• 2 tablespoons vegetable oil

• 60g butter

• 200g celery finely diced

• 1 tablespoon celery leaves chopped fine

• 300g Italian Arborio rice

• 30g freshly grated parmesan

• 1 tablespoon chopped parsley