Creamy mushroom risotto for very cold days!

Apart from cake, this risotto is for me the ultimate comfort food. It is creamy, rich and supremely filling, with that kind of rib-sticking quality that is required for winter evenings when the wind is blowing a gale outside and you just want to curl up on the sofa.
Arborio risotto rice can be expensive so if you’re on a budget look for pudding rice instead. This is usually found in small bags in the cake baking/desert aisle at supermarkets. It works just as well and is a fraction of the price- I promise no one will be able to tell the difference.
This recipe makes enough for 4 moderately hungry people or two in the middle of winter.

Ingredients

• 500-700gms mixed mushrooms wiped clean and roughly chopped- try and use a few different types such as chestnut, shitake, Portobello or button.
• 250gm risotto rice such as Arborio or pudding rice
• 2tbsp olive oil
• 1 small onion peeled and finely chopped
• 1 garlic clove peeled and finely chopped
• 1 glass of wine (red or white- whichever you prefer)
• 2-2.5 pints of chicken or vegetable stock (I use 2 stock cubes for this amount of water) but be prepared to add extra boiling water from the kettle
• Zest of ½ a lemon
• Small handful of fresh thyme leaves roughly chopped
• 1 tbsp crème fraiche
• 1 big handful of grated parmesan or cheddar cheese
• Salt and pepper

Method

1. In a big saucepan or wok warm the olive oil over a low heat. Add the onions and fry gently for 5 mins- you just want to soften not brown them.
2. Add the garlic and cook for another minute, then tip in the rice and stir well for a minute or two until all the grains are coated in the fragrant oil.
3. Add the wine and allow it to bubble away until the rice has almost completely absorbed it.
4. Then begin adding the stock. Do this one ladleful at a time and only add another ladleful when the last one has been absorbed by the rice (this can take quite a while so be patient). You will need to keep stirring the risotto throughout the cooking process to prevent sticking and to enhance its creaminess. You may not need all the stock or, you may need some extra boiling water from the kettle- it all depends on the type of rice you use so have a kettle on standby just in case. You will need to keep adding stock until the rice is almost cooked (al dente) this will take approximately 25-30 mins but can take up to 40. Keep the heat low though and don’t rush the cooking process or the risotto will burn.
5. About 15mins after you start adding stock add the lemon zest, thyme and mushrooms to the pan. This will look like a lot of mushrooms but don’t worry they will cook down.
6. After about 25 mins taste to see if the rice is nearly cooked or al dente (don’t worry if not just keep adding the stock and cooking until it is.) If it is ready, stop adding the stock and keep cooking the risotto until it starts to look quite thick and isn’t oozing much liquid when moved around with a spoon (2-3 mins but don’t let it become dry).
7. Stir in the cheese and crème fraiche, taste and add seasoning as necessary then continue to cook for one more minute. Stir or beat the risotto quite vigorously as this helps the rice to release its starch and enhances the creaminess.
8. Spoon into bowls and serve immediately. Leftovers keep well in the fridge for up to 2 days or can be frozen.