The easiest risotto in the world

Serves 4 as a main meal
Ingredients

1 large onion, chopped finely

4 cloves of garlic fine chopped

400 grams arborio rice

Olive oil

Dry white wine

1 litre of well-seasoned vegetable stock or chicken stock must be hot

¾ cup of Parmigiano Reggiano, freshly grated

Zest of 1 lemon

Handful of Italian parsley, chopped 

600 grams or more of assorted mushrooms – pine, shiitake, swiss brown, enoki chopped into chunks

Handful of porcini mushrooms (these are dried and expensive so use whatever is appropriate) – steeped in boiling water

Method

Heat a large heavy-based or non-stick pot, add a decent glug of olive oil sauté onions until translucent, add half the garlic and sauté for another minute. Add a decent splash of white wine let it simmer down then add the rice and with a wooden spoon ensure the grains are coated well with the onion mix. Add hot stock – about half – stir the rice ensure the liquid covers the rice and turn down the heat to low. Pop on the lid. Check in about five or ten minutes to ensure it is not drying out, if so add more hot stock.

While the risotto is steaming away nicely, heat a fry pan, add olive oil and remaining garlic sauté for a minute then and mushrooms.  Also add the porcini at this time but squeeze excess water out – don’t waste the porcini water pop it into the risotto. Allow mushrooms to cook off for about 8 minutes, stirring occasionally so they don’t burn or stew. Take off heat.

Check the risotto and add any remaining stock. When all the rice has absorbed all the liquid and the grains are cooked through (do a taste check here), turn off the heat and add the mushrooms, stir through well then add the Parmigiano Reggiano, lemon zest and chopped parsley, stir through well. Taste, adjust with seasoning if necessary then pop the lid back on for a couple of minutes for the cheese to melt through.

Into warmed bowls, place a decent serving of risotto served with extra cheese and enjoy with a big glass of pinot noir or any red you like.