150g quartered button mushrooms
1 chopped onion
4 finely chopped cloves of garlic
350g arborio rice
2 pints vegetable stock
1 large glass of white wine (keep some for yourself though!)
A pinch of Italian herbs
cheese (if you feel like it)
1. Put a dash of oil in a large saucepan on a medium heat. Add the garlic and onion and cook for 3 minutes, add the mushrooms and cook for a further 3 minutes.
2. Add the rice and cover with olive oil. Add the wine as well, mix in and stir until all the liquid has been absorbed. Season well.
3. Add the hot stock bit by bit, stirring in in the same way as you did with the wine. Continue doing this until the rice has got big and soft (you will probably have stock left over).
4. Serve with a big pinch of Italian herbs, season well and add cheese if you are going to. Put a nice big dollop of butter on top as the icing on the cake.
So there you have it, a really easy, tasty risotto. Next week I will do bread, promise.