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I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.

My mom has a rare talent for being able to open up the refrigerator, and with the peas, the leftover eggs, the cream, the spinach, the cheese, and a little rice, she can just whip up incredible risotto.

When I was 11, I made truffle risotto for my family for Christmas dinner.

If you're cooking for a woman, make a good risotto and a salad. If you don't have time to make desert you can go and buy some macaroons to have afterwards.

I have been known to go to the grocery store and just buy pepperoni. There's just something fantastic about salty, fatty meats.

I have experienced some amazing food! Yet when I think about the most luxurious and exquisite meals I have had, visions of simple food made from a few natural ingredients are what most excite me.

I'm not very into pastas or heavy foods like meat, but pastries, especially if they come from a really nice French bakery, I go crazy over! I try to allow myself those little treats in the morning for breakfast, then I have a lighter lunch.

It's kind of crazy what I can do and what I can't do. It's simple things like rice and quinoa or salads, honestly, that I'm not great at. But I can make an osso buco that takes six hours.

Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.

People think I'm consuming all the time, based on my Instagram feed, but I know how to eat and how to pair. I might post the heaviest osso bucco of all time, but I'm not showing the carrots I'm having on the side rather than having a whole other big dish of something.