Mmmm. I haven't had risotto for a while but it's one of my favourites - so comforting and warm. I honestly find that it's really easy to make a risotto once you've made one once and have the technique down. I make a garlic mushroom risotto, and Pheesh makes a really classic Italian one but they're both delicious and we both make them differently! I just pour in stock from a jug to my pan of rice whereas he boils the stock up in a separate pan and ladles it in throughout cooking!

The last time I was caught of guard was when I made a tiramisu layer cake. I made all the sponge layers myself and the zabalgione cream filling but just the sheer amount of time it took me to make the whole thing.... about 4 hours! I wasn't expecting it to take me quite so long!