For a healthy quick and easy midweek dinner Musroom Risotto is a great choice.
2 cloves of garlic
350g Arborio/Carnaroli Rice (this rice is more forgiving than arborio)
150ml white wine/de-alcoholised white cooking wine
1.3 litres of hot chicken or vegeatble stock depending on tastes
400g chestnut mushrooms
150g dried porcini mushrooms
cup boiling water to soak the porcini mushrooms in
1 cup parmesan cheese, grated.
handful parsley for garnish
Himalayan Pink salt and pepper to garnish
Soak the dried porcini mushrooms in the boiling water and the water will soften the mushrooms and the liquor can be used in the stock for the risotto. Make up the chicken/veg stock and leave the heated stock in a jug/saucepan within easy reach of the stove.
Dice the onion and crush the garlic. Melt the butter in a heavy based casserole or wide pan and put the tablespoon of oil in with the butter as this will stop the butter from burning. Once melted, add the onion and cook over a low heat until they are transparent but not brown. Add the garlic and stir continuosly so that the garlic doesn't burn and become bitter.
Add the rinsed rice to the pan and coat in the butter. Stir continuosly to coat all of the rice grains and once they start to go a clear-whitish colour add the porcini and chestnut mushrooms to the pan and stir into the butter, rice mixture.
Add the stock a bit at a time while stirring the rice mixture continuously. Then add the wine. Do this until all the stock and wine have been used up and the rice is nearly cooked, al dente.
Add the parmesan cheese and warm through until just starting to melt.
Dish out into warmed bowls and garnish with the parley and seasoning, to taste.