I fancied something light this evening and went to a chestnut mushroom risotto. Not sure if will be using that king of mushrooms for risotto again, wasn’t blown away by the favour. It was a nice meal, though.

I fried a shallot and some sliced mushrooms, added some arborio rice I had left after shopping at Carluccio’s (therefore  £2406  per kg) and coated it all nicely in the oil and shallot stuff. Then gradually added some hot chicken stock and white wine and kept on stirring- risotto has to be looked after all the time, can’t be left alone. The liquid has to be added gradually and not topped up until nearly completely evaporated. Herb wise I went for thyme from my garden and when the rice was nice and cooked after about 20 minutes, I added lots of lovely parmesan and topped it up with fresh rocket. And more parmesan.

As for the mushrooms it might be porcini next time. From the woods of Poland.