The beloved Italian staple risotto is known for its versatility and range of flavourful combinations, but Nigella Lawson shakes up tradition with a controversial twist on her website's 'Nigella Express' recipe – cheddar cheese.

Nigella herself admits it's an unusual choice that might not sit well with Italian purists. She shares: "This might seem odd to Italians but it works beautifully: the starchy rice, the sharp Cheddar, both are the perfect counterpoint for each other."

Nigella also reveals her personal connection to the dish, saying, "I make this on days when I need to escape to the kitchen and have a good, quiet, relaxing and mindless 20 minutes staring into the middle distance and stirring. I heartily recommend it."

According to the culinary queen, the recipe serves up a generous meal for two or can be dished out as a starter for four.

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One tablespoon butter

One tablespoon olive oil

Two finely sliced baby leeks (or large spring onions)

300 grams risotto rice

125 millilitres white wine

Half teaspoon Dijon mustard

One litre hot vegetable stock

125 grams chopped Cheddar cheese

Two tablespoons chopped fresh chives

In a medium-sized pan, heat the butter and oil together, then sauté the sliced baby leeks until they soften.

Add the risotto rice to the pan and stir for about a minute, allowing it to lightly toast. Increase the heat, then pour in the wine and mustard, stirring until the wine has been absorbed by the rice.

Gradually add the hot stock, one ladle at a time, stirring continuously and waiting until each addition is absorbed before adding more.

Keep stirring and adding stock until the rice reaches an al dente texture, which should take about 18 minutes. Once the rice is cooked, stir in the cheese until it melts through the mixture.

Remove the pan from the heat while still stirring, then spoon the risotto into warmed plates.

Finish by sprinkling with the chopped chives for a burst of colour and flavour, or grate some extra cheese on top.