Risotto master class

Above: Annie Stirk

Above: Ingredients for the Mushroom & Herb Risotto

Above:

Above: The finished Mushroom & Herb Risotto

Risotto! This quintessentially north Italian rice dish is the ultimate in comfort food. Satisfyingly delicious it is simple and quick to prepare and cook and makes the most of a few well chosen ingredients. However, it is not possible to multi-task at the same time as cooking your risotto it needs plenty of attention. So, stick with it, stir it lovingly and you will be rewarded with the perfect light lunch, relaxed kitchen supper or even a dish to serve as part of a more special occasion. Recipes abound for this Italian classic and with just a few key points to follow you will soon be on the right track to producing a perfect result every time. As for flavours, well, almost anything goes but strike a good balance so that you do not lose any of the nutty Moorish flavour of the rice. Vegetables and herbs work well, but always try to choose ingredients in season. Asparagus, during its short sharp six week home grown appearance, is hard to beat. Chicken and fish also work well and can be added directly to the risotto or be pan fried separately and served on top for a delicious meal.

Mushroom and Herb Risotto

75g/3oz unsalted butter 3-4 tbs olive oil 900ml/1.5 pints hot vegetable stock 1 large onion finely chopped 2 fat cloves of garlic chopped 225g/8oz chestnut mushrooms sliced 225g/8oz Arborio or Carnaroli risotto rice 1 large glass of white wine 3 tbs chopped flat leaf parsley 3 tbs torn basil leaves 3 tbs snipped chives 25g/1 oz Fresh Parmesan cheese grated Serves 4

1. Melt the butter and the oil in a roomy solid based, shallow pan.

2. Add the onion and garlic and cook until softened and golden in colour.

3. Next add the sliced mushrooms and cook gently with the onions and garlic for 5 minutes on a medium heat.

4. Now add the rice and stir to coat all the grains well. Pour in the glass of wine.

5. Bring the mixture to a gentle simmer and cook until the wine has almost evaporated.

6. Gradually begin to add the hot stock, a ladle full at a time. Wait until the stock has been absorbed by the rice before adding any more.

7. Continue to add the stock until it is all used up and the risotto has a soft, creamy consistency. When the rice is cooked it should be al dente (with a slight bite).

8. Stir in the chopped herbs and roughly torn basil leaves.

9. Heat through again for just a couple of minutes.

10. Serve with grated or shaved parmesan and a sprig or two of flat leaf parsley for garnish.