the tits.

Risotto. One of my fave dishes to cook, and one of those dishes you can make vegetarian but still tasty as.

Ok, let's do this for 2 people

1/2 onion

2 gloves garlic

Get some of those big portobello mushrooms. So meaty, just great.

Small handful of button mushrooms

1/2 courgette

Wee splash of white wine

200g risotto rice

600mls veg stock

Knob of butter

Parmesan cheese

Black pepper, and salt for seasoning

1. Dice your onion, and really chop up that garlic. Prep all the veg- I like to dice the portobello mushrooms, and quarter the button mushrooms. Slice up the courgette.

2. Preheat the pan. Heat up a knob of butter. Fry up the onion until its a lovely clear texture then add the garlic. After this add the risotto rice and keep stirring until its a nice clear texture too. At this point, you can add some wine but allow the wine to vapourise i.e. the wine is all absorbed.

3. I like to add the veg now, mix it all up. After the veg looks like its beginning to cook, add a 1/5 of the stock, and keep mixing until it is completely absorbed. Repeat this process until all the stock is used up. Always a small amount of stock at a time. The risotto rice will start looking bigger. You can taste it at this point, and ideally we want it to be al dente.

4. Season to taste. Add a knob of butter, and a generous sprinkle of parmesan.

So simple. I fell asleep after writing this. A risotto and wine coma of sorts. Enjoy!

based on http://allrecipes.com//Recipe/gourmet-mushroom-risotto