Recipe: Creamy Mushroom Risotto

I absolutely love this recipe, and I'm not usually a fan of risotto. It's nice and quick to make, though it does require constant attention so I'd suggest having some time spare to cook it. I'd also suggest using a high sided pan for this to trap the heat. (I couldn't find the food processor when I made it so I just chopped everything by hand).

Ingredients: (serves 4)

• 1 Onion
• 1 Celery Stick
• Teaspoon of rosemary
• 15g dried porchini mushrooms
• 300g arborio (or any kind) risotto rice
• 1/2 glass white wine
• 1 chicken or vegetable stock cube
• 500g mixed fresh mushrooms
• 2 cloves garlic
• Bunch of thyme
• Knob of butter
• 40g Parmesan cheese
• 1/2 lemon 
• Bunch of parsley
• Olive Oil
• 1.2 litres of water

Method:
    1.    Put the onion, celery and dried porchini mushrooms in a food processor till fine. Add some olive oil to the pan and add the blended mixture and stir for a few mintues (do not let the mixture brown).

    2.    Add the rice and rosemary to the pan, then stir for a minute. Add the white wine and stock cube, and stir till all the wine is absorbed.
    3.    Add 200ml of water to the pan and stir in well. You will need to keep adding small amounts of water to the pan every minute or so to massage the starch out of the rice.
    4.    Whilst cooking the risotto, tear up the fresh mushrooms with your hands. Split half of them into the pan with the rice and leave the other half until later. Keep adding water to the rice and stirring whilst doing this.

    5.    When the risotto is nearly done, should have a little amount of water left to use up, add the rest of the mushrooms with some thyme and garlic to a small frying pan with some butter and olive oil. Cook until golden then set aside.
    6.    Once the rice is cooked, stir in the butter, parmesan and juice of 1/2 a lemon. Add some salt and pepper if any is needed and if the risotto is looking a little dry (it should be porridge like) then add some more water to loosen it up.
    7.    Serve in bowls, top off with the fryed mushrooms and sprinkle with some parmesan and parsley.

Recipe taken from Jamies 30 Minute Meals