Risotto has a reputation for being difficult to master, but not this version – even Rachel can make it. Why not give it a try?
Ingredients (serves 2)
3 cups sliced mushrooms
2 knobs butter
150g arborio rice
400ml vegetable stock
25g parmesan cheese
100ml white whine
1 clove garlic
Bring stock to the boil and then allow to simmer over a low heat. Meanwhile, melt the knob of butter in a separate saucepan over a low heat and fry the garlic until just brown. Add some olive oil and mushrooms and cook the mushrooms until soft. Spoon the mushrooms out onto a plate and set to one side, being careful to leave behind the liquid.
Add the rice to the large pan and stir through the mushroom liquid until translucent. Add the wine and keep stirring until all the wine has been absorbed by the rice. Turn up the heat under the rice up a little and add the stock, one ladleful at a time. Wait for each ladleful to be absorbed before adding the next. Stir constantly while the stock is being absorbed. Continue until the rice is cooked – risotto rice should be just a little al dente. If you run out of stock, use boiling water.
Take the pan off the heat and stir in the mushrooms and half the parmesan. Season with salt and pepper. Cover the pot and allow to stand for five to ten minutes. Serve sprinkled with the remaining parmesan and a fresh green salad.