Risotto is a hearty rice dish from Italy. This simple recipe can be whipped up in less than half an hour and is enough for two people.
250g (9oz) Arborio risotto rice
250g (9oz) Mushrooms (any variety)
1 cube of vegetable stock ( or 1 tablespoon Osem Mushroom soup powder)
1 litre (1¾ pint /34 fl. oz) boiled water
1 large onion
1 clove garlic (entirely optional)
1 tablespoon general purpose seasoning (optional)
3 tablespoons Olive oil (or cooking oil)
Salt and pepper to taste
1 large pan
Total cost around £2 ($3)
Soak unpeeled mushrooms in a bowl of salted water for 10 minutes, rinse then slice.
Peel onion and finely dice, add to pan with 3 tablespoons of oil on a medium heat. Add grated or pressed garlic. Saute for 5 minutes.
Boil water and make a simple stock with a cube or soup mix.
Add risotto rice to onion pan, add stock and bring back to boil for 5 minutes, stirring the mixture.
After 5 minutes, lower to a medium heat and add mushrooms, ( if using, add all purpose seasoning.)
After 20 minutes, the risotto should have soaked much of the water and have a creamy consistancy.
Serve with garnish or just add a little pepper and salt.
With thanks to Lalitha for a delicious recipe.