Mushroom risotto

Risotto is my go to procrastination dish  it just has to be stirred continually, you know.  I find all guilt subsides and all work is forgotten once I tuck in. 

  •  125 gms arborio rice
  • 1.5 litres vegetable stock, with dried mushrooms of your choice added (small handful. Here I used  shiitake, often I use porcini)
  • 5 field mushrooms, sliced
  • 1 small to medium red onion, diced finely
  • 1 fat clove of garlic, finely chopped
  • butter for frying
  • white wine 
  • nutmeg (freshly grated wins) 
  • extra virgin olive oil, for drizzling
  • grana padano

1. Fry onion in butter until soft. Add garlic fry lightly until fragrant. 

2. Prepare your stock- cubes, liquid, the real deal- as you please. I add in my dried mushrooms here. Have your stock simmering with the lid on to prevent it steaming away. I specify 1.5 litres to account for evaporation, and some extra to drizzle on once plated up.

3. Add rice and mushrooms stir to coat and fry for a couple of minutes.

4. Slosh in some white wine and let it bubble and absorb. 

5. Now the arduous - or therapeutic - stirring times begin. Pour in your first ladleful of stock and stir continously over a medium heat until absorbed. Continue the process, ladleful at a time until rice is cooked al dente - a bit of chew left please. Find a moment to quickly grate in a little nutmeg.

6. Fish out your dried mushrooms from the remaining stock, slice and add to rice. 

7. Plate up, give a nice drizzling of some good quality extra virgin olive oil, a couple of splashes of your shroomy stock, some shavings of your grana padano and a good grinding of pepper. Finish with chopped parsley, a fresh bite to balance the mushrooms.