This clas­sic Italian rice dish is great as a starter or as a main. Try using wild mush­rooms instead of the cul­tiv­ated sort if you can get them.

Preparation and cook­ing time: 45mins
Serves: 2 as main or 4–6 as starter

Ingredients:

• 250g Risotto Rice (e.g. Carnaroli or Arborio)
• 500ml veget­able stock
• 1 glass white wine (optional)
• 30g Dried mush­rooms or 125g Fresh mushrooms
• pinch Saffron
• 1 medium onion, finely chopped
• 3 cloves gar­lic, finely sliced
• a few sprigs of fresh Thyme, leaves only
• small bunch fresh Parsley, finely chopped
• Parmesan
• Olive Oil
• Salt & Pepper

Method:

1. If using dried mush­rooms, break them up a bit and add hot water to rehyd­rate them. In this case I used three types of mush­room which I brought from Finland (Horn of Plenty, Chanterelle and Funnel Chanterelle)
2. Chop up all ingredi­ents and make up the stock.
3. Place the stock into a small sauce pan and add the saf­fron, keep on a low sim­mer
   through­out the cook­ing process
4. Heat a gen­er­ous glug of olive oil in a pan on medium heat, then add onions
5. Fry onion until begin­ning to caramelise
6. Add the rice and stir to com­pletely coat rice in oil.
7. Add the mush­rooms and if using dried mush­rooms, the water they were soaked in.
8. Add wine if using, stir con­tinu­ously until all liquid has been absorbed by rice.
9. Add enough stock to just cover the rice.
10. Stir con­tinu­ously until liquid is absorbed.
11. Repeat steps 9 & 10 until rice is cooked. This is import­ant! Do not be temp­ted to walk away and leave it, it will stick. The slow cook­ing pro­cess and stir­ring is essen­tial to get a lovely, creamy texture.
12. The rice should be al-dente but not at all chalky in tex­ture when done.
13. Stir in the thyme and parsley
14. Add gen­er­ous amount of grated parmesan
15. Season with salt and pep­per to taste.
16. The risotto should have a loose con­sist­ency but should not be runny. You can add a little boil­ing water to loosen it up if it’s got too thick.
17. Serve imme­di­ately