I've been a bit pushed for time this week and didn't manage to find any interesting mushrooms, so these are plain old chestnut mushrooms. Other varieties would work well too.
Based on Nigel Slater's risotto. Serves 2.
1 small onion, finely chopped
125g mushrooms, chopped into chunks
1 glass Marsala
140g arborio or carnaroli rice
500ml hot vegetable or chicken stock
30g Parmesan cheese, grated
50g butter
Gently fry the onions in half the butter until soft. Add the mushrooms and stir fry gently until they are soft. Add the rice, and fry for a minure or so. Add the marsala and cook, stirring all the time until it;s mostly absorbed.
Add the stock, a wineglass full at a time, and keep stirring. Wait until the stock is absorbed before the next one is added. This should take between 20 and 30 minutes for all the stock to be used. The rice should be cooked,but not soggy - it should retain some bite. The whole thing should have a creamy texture and taste.
Add the remaining butter and cheese and stir until thoroughly mixed in. Serve at once.
Based on Nigel Slater's risotto. Serves 2.
1 small onion, finely chopped
125g mushrooms, chopped into chunks
1 glass Marsala
140g arborio or carnaroli rice
500ml hot vegetable or chicken stock
30g Parmesan cheese, grated
50g butter
Gently fry the onions in half the butter until soft. Add the mushrooms and stir fry gently until they are soft. Add the rice, and fry for a minure or so. Add the marsala and cook, stirring all the time until it;s mostly absorbed.
Add the stock, a wineglass full at a time, and keep stirring. Wait until the stock is absorbed before the next one is added. This should take between 20 and 30 minutes for all the stock to be used. The rice should be cooked,but not soggy - it should retain some bite. The whole thing should have a creamy texture and taste.
Add the remaining butter and cheese and stir until thoroughly mixed in. Serve at once.
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