Ain't fresh food tha' greatest!

I am totally aware that this pic doesn't translate to digi pic, but I was inspired to write again by a beautiful sight of a creamy risotto (which thanks to obsessive amounts of cooking tv I now know not to stir) adorned with these subtle and fresh looking slices and pieces of mushroom.




I usually start with leek or onion (but I didn't have any today), so I just smashed two garlic cloves and slowly heated them in 2 tbsps olive oil.

When softened I added 1.5 cups aborio rice which I stir to cover in oil. Then add half a cup of dry white wine (but today it was red due to lack of supplies). Let that cook off a little before I start adding the hot vege stock (use vege or chicken). Add the stock little by little allowing the rice to absorb it each time. I used 4 cups total. Half way through cooking the rice I added chopped vegetables (mushrooms and zucchini (courgette) 'cos that's what's left in my refrigerator draw). Lol... Decisions made simple.

When both veg and rice are cooked, I turned off the heat, added a tbsp butter, a small amount of seasoning and 1/4 cup fresh Parmesan cheese. Stir through....

At this point I would normally add a bunch of fresh herbs roughly chopped, but mine are still en route from my mothers house.

Twas good, and took 20mins tops!!

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