It is rare to stand still on a busy workday and just be mindless. Work stress and strife, and tedious office small talk can be wearisome, and are sometimes emotional burdens that sneak home with me – ruining an evening. Finding the time to tune out at the end of the day can be challenging, but it is my strong belief solace can be found in risotto - mindfully making a simple meal that will simultaneously feed the body and soothe the soul.

The ultimate comfort food, risotto is stodgy enough to fill a tired and empty body – but not so decadent that it feels inappropriate for a simple weeknight dinner. It takes 30 minutes to make, so not beyond your abilities - even when you are emotionally or physically exhausted. Most of the ingredients are store cupboard items, so no tip-you-over-the-edge trip to the supermarket required either. And… if you’re entertaining during the work week (quelle horreur!), risotto is still just showy enough to make it seem like you have your life together – even when you really don’t.

A “mindful mushroom risotto” is the perfect way to emotionally regulate yourself, practice mindfulness and feed your lovely body.

Take a breath, boil the kettle, and add 500mls of the boiling water to a handful of dried mushrooms. Let them steep, and make yourself a cup of tea at the same time. Everything is better with a cup of tea. Keep going by slicing one white onion finely, focusing your busy mind on aligning the knife with the lined skin of the onion, thinking only of your enemies as you dice further, slashing the flesh as your last act of anger for the night. Melt a tablespoon of butter, and a tablespoon of olive oil in a heavy bottomed pan, taking time to watch the butter pool alongside the oil, melting worries away - focusing on the sound of the sizzles. Crush in some garlic. Add a quarter of a bag of Arborio Rice and turn gently in the butter, imagining the rice being enveloped in the loving embrace of the butter and oil, and add salt. Once the rice is translucent, add a humungous glug of white wine to the pan. Vital step - drink a large glass of white also. Let the wine bubble round the rice. Add the stock from the mushrooms bit by bit and keep stirring.

Add a fillet of chicken, and a large handful of chopped fresh mushrooms, and the soggy ones from the stock. Then be still, stand and stir the risotto – focusing on the movement of the spoon and the smell of the mushrooms and wine. Breathe. Focus only on your job of stirring in slow, circular motions – nothing else.  After 20 minutes or so, when the rice is tender – add an indecent pile of ground Parmesan. The mere existence of cheese is proof that the universe loves and cherishes you. Crack pepper over.

Serve in a bowl and eat cuddled up on the sofa.

Grounded. Full. Loved.