Mushroom risotto!

Serves 2 people

Ingredients:

1 shallot

2/3 cloves garlic (depending on how much you like garlic)

Chestnut mushrooms (chopped/sliced)

Dried mixed mushrooms

Olive oil

Butter

White wine (1 small glass)

Parsley

Arborio/risotto rice (6oz)

Vegetable stock (1 litre)

Parmesan cheese (freshly grated)

Method:

- Boil kettle for hot water to reconstitute mushrooms, pour over mushrooms in a bowl and leave for 10-15 mins. After this time, remove the mushrooms and squeeze them out to get rid of the excess water within the mushrooms, but retain the stock to be used for later.

- Meanwhile, finely mince shallot and garlic and fry for 2-3 mins in oil and a knob of butter until the shallot begins to soften. Add most of the chopped chestnut mushrooms and fry for a further 2-3 mins until they have begun to soften as well.

- Pour in the rice and stir to coat with the oil in the pan. Then add the glass of wine. Pour some more wine into the glass, and drink it!

- Simmer on a medium heat until all the rice has been absorbed. Using the mushroom stock first, add 1 ladleful to the pan and simmer until it has been absorbed. Repeat this with first the mushroom stock, then the vegetable stock, until the rice has softened but is still al denté (has a bit of bite).

- While the rice is cooking, take the remaining chestnut mushrooms and fry in a frying pan with a little oil and butter. Also chop the reconstituted mushrooms up.

- Add the reconstituted mushrooms once the rice is ready and stir in. Then finely chop some parsley, stir in with a handful of parmesan, another knob of butter, salt and pepper to taste.

- Split into bowls and top with the fried mushrooms, a sprinkle of grated parmesan and chopped parsley.

 

Et voila!