*looks at "larder"*

Dried porcini mushrooms, vegetable stock cubes, Carnaroli rice, chunk of fresh parmesan - Mushroom Risotto tonight with enough left over for tomorrow. *nods*

Porcini Mushroom Risotto

For those interested.

Ingredients (enough for two as a main meal or four as a starter. Sorry for the inaccurate measurements but that's how I work)
- two big handfuls of risotto rice (I used Carnaroli)
- big knob of butter
- 2 garlic gloves, finely chopped
- dried porcini mushrooms (obviously you can use fresh ones if you have any)
- about 1l of chicken or vegetable stock
- a generous handful of freshly grated parmesan
- about a heaped teaspoon of dried mixed mediterranean herbs
- you shouldn't need any seasoning as the stock and the mushrooms should provide enough flavour

Method
If you're using dried mushrooms, reconstitute them in hot water and preserve the liquid. Bring the stock to a slow simmer (I added the mushroom liquid as well).
In a thick-bottomed pan, melt the butter and sauté the garlic, mushrooms and rice until the butter is absorbed. Stir in the dried herbs.
Add the stock a ladleful at a time and cook while stirring constantly with a wooden spoon until the stock is absorbed. Repeat until no more liquid is absorbed or the rice is cooked, about 30 to 40 minutes.
At the end, add the grated parmesan, stir until combined and serve immediately.
( Photo )

The best about cooking a risotto is that you need to take your time which you can use to sample that bottle of wine you opened for its suitedness at the table. ;o)