Mushroom Risotto

Hello,

Tonight it's risotto and I'm not sure who started the myth that it's hard but it must have been somebody who had a penchant for savoury rice to cover up for their habit. Now I know sometimes you really want a packet of the processed stuff and yes, occasionally I like a guilty packet of super noodles but this is much nicer and not really that much harder.

This recipe was for 2 so just double up etc for more people.

1/2 packet of Arborrio rice
Vegetable or chicken stock (I must admit I don't make my own unless it's the weekend so I always use 'Marigold' vegetable stock'. There is an unsalted version if you are worried about the kids.)
1 onion- chopped finely
Fresh thyme - a few sprigs
A couple of bay leaves
Fresh garlic (Nigella might suggest that you use garlic infused oil to avoid the chopping which is fine, just adds to the fat content that's all).
Mushrooms
Parmesan cheese - about a tablespoon depending on taste
1 x egg (optional)
knob of butter (optional)

Chop up onion and garlic and fry in oil oil to soft
Add rice and toss in oniony mixture
On a medium 'simmer' type heat add a ladle of stock and let the rice absorb the stock then keep adding a ladle full until the rice is cooked. What you are after is the rice to be cooked but with a bite, not so it's got the texture of rice pudding, so keep tasting. Sometimes if the rice is just about to be the right texture and all of the stock is virtually absorbed then I turn the heat off and put the lid on, it keeps cooking and works out fine.
Add the thyme and bay leaves at the beginning of the stock process.
Towards the end I add the mushrooms because I like them firm but you could fry up with the onions and garlic at the beginning.
Add the Parmesan - foodies often save their Parmesan rind in the fridge and add at the beginning of the stock process to give it a more cheesy flavour in conjunction with the other cheese; just remember to take it out at the end.
Adding a knob of butter and the egg yolk will give it a glaze and make it richer but if you are watching the calories then just omit.

Options would be prawns using fish stock, other vegetables such as courgettes or peas with mint, chicken with chicken stock (brown the chicken first and add towards the end).
Try different herbs such as basil or parsley but remember woody herbs go in the cooking and leafy ones like basil, mint and parsley go in at the very end when the dish is cooked.

Enjoy x