Risotto is one of my all time super duper favourite curl-up-with-big-socks-on cosy dishes, which I can eat out of a bowl with a spoon and feel very smug that I’ve only put good things inside my tummy. (Not KitKats).
I always thought that you had to set aside half a day to make risotto, have the patience of a saint and stir continuously and not go for a wee even if you are desperate.
Nope! Not true! All you need is BBC Radio 6, a wooden spoon and this easy peasy recipe. Phew.
What you need:
1.5 litres of stock (I use chicken stock but veggie stock is fine too)
1 chopped onion
Glug of olive oil
2 sticks chopped celery
400g risotto rice
180ml white wine
3 handfuls of shiitake mushrooms (or other wild mushrooms – button mushrooms don’t pack enough punch for me)
A few sprigs of fresh tarragon, chopped
4 heaped tablespoons grated parmesan
Salt and pepper
What you do:
1. Heat up your stock in a pan and leave it to simmer
2. In a large pan, gently fry the celery and onion in a glug of olive oil
3. Turn the heat up and add in the rice. Stir it in and add the wine. Stir until the rice has absorbed it all.
4. Add a ladle of stock and stir until it’s been absorbed. Repeat until you’ve used up all of your stock.
5. Gently fry your chopped mushrooms and stir the tarragon in with them.
6. Take your risotto off the heat and taste – add any salt and pepper to taste.
7. Stir in the butter and parmesan – super duper oozy risotto coming up!
8. Stir in 2/3rds of your mushrooms and use the rest to sprinkle on top of each portion.