Mushroom, Garlic & Spring Onion Risotto

Photo © Rob Jones

I’ve always been scared of Risotto.

Mainly because people say that it’s really hard to make - well.

But that’s not true. It’s just that you have to devote your life to it, to cook it. You can’t take your eye off it for one single moment. But actually that makes it a perfect recipe to practice mindfulness relaxation to. You need total focus.

In a pan…

A healthy amount of butter (a.k.a an unhealthy amount.)
Fry some Spring Onions, Garlic, Mushrooms, finely chopped Sun Dried Tomatoes, for about 5 minutes or so. Season well.
Add the Risotto Rice and stir ferociously for another five or so minutes.
Pour in a large glass of White Wine, and allow it to be soaked up.
Add in a litre of Chicken Stock, gradually… waiting until the rice gets bubbly before adding more.
You have to keep stirring to make sure the rice doesn’t stick to the pan, but after about half a litre, it won’t anymore.

The risotto is correct when the consistency is ‘tumbly.’ I can’t think of a better word.

Serve smothered with shaved parmesan.

Me and Risotto are best mates now. Forever.

RJ