Add a splash of balsamic vinegar to the pan and stir through. Add the risotto rice and turn up the heat. Fry for 1 minute, stirring constantly, until the rice is well coated and lightly toasted.

Add a ladle of hot chicken stock to the rice and reduce the heat to a gentle simmer. Stir well and allow the rice to absorb the liquid before adding the next ladle of stock.

Continue adding the stock a ladle at a time, allowing the rice to absorb each addition before adding the next. This process takes patience but it is what gives risotto its gorgeous creamy texture!

Add the peas to the pan and continue to simmer, adding stock as needed, until the rice is just about cooked and most of the stock has been absorbed.

Stir through the creme fraiche and mix well. If the risotto is too thick, add a little boiled water to loosen it to your preferred consistency.

Continue to heat for a few more minutes, stirring regularly, until everything is piping hot and the rice is cooked through to your liking.

Remove from the heat and stir through the grated cheese until melted and well combined. Season with salt and pepper to taste.

Serve immediately in warm bowls with an extra sprinkling of cheese on top if desired. Enjoy!