Wednesday, 16 January 2013
Leek and Mushroom Risotto.
In a pan sweat off some chopped leeks in oil. When they are softened and risotto rice (I find half a tea cup is enough for one), and stir around to coat the rice.
Add half a glass of white wine and cook off the alcohol and season.
Adjust the heat and add a small amount of the warm stock. Keep adding small amounts of stock as the rice cooks and absorbs it, stirring regularly.
While the risotto is cooking chop some mushrooms and cook in another pan on a low heat with some garlic until softened.
When the rice is cooked through - around 15-20mins and the last of the stock is just asorbed take off the heat and mix in the mushroom and chopped parsley. Stir in grated parmesan and alow to rest for a few minutes before serving.