One of my favourite meals. The trick with risotto is to add the stock slowly and constantly stir it so the rice absorbs the flavours of the ingredients. Definitely worth the effort!
- olive oil
- 4 large mushrooms, sliced
- 1 leek, sliced
- 2 spring onion, chopped
- 1 clove garlic, crushed
- 2 cups arborio rice
- 1 cup white wine (at least)
- vege stock (to make 2 cups stock)
- vegetarian chicken stock (to make 4 cups stock)
- 6 cups of boiling water
- extra boiling water as needed
- fresh parmesan, grated
- salt and pepper
Chop up leek and mushrooms. Boil kettle. Add chicken and vegetable stock to make at least 6 cups of stock. Fry up onion & garlic in olive oil in a large saucepan, frypan or wok. Add leek and mushrooms. Stir for a bit. Mix in rice. Add stock a little at a time and stir continuously until absorbed by rice. Continue adding stock a little at a time. If stock evaproates before rice is cooked, add boling water. When rice is cooked add parmesan, salt and pepper to taste. Serve. Enjoy!