If you wanted to make this recipe Slimming World friendly you could fry the mushrooms in Fry Light rather than oil, miss out the wine and cut down the Parmesan – it’d still taste awesome.
I make risotto pretty regularly, and you can make it as simple or as complicated as you like. I don’t really need a recipe any more, per se – but a guide for amounts of stock and rice are useful. The rest of the ingredients you can pretty much make up as you go along. However, if you do need a recipe, I’ve used both Jamie’s Italy (Jamie Oliver) and the Harry’s Bar cookbook as a guide in the past. The other risotto expert is Marcella Hazan – her cookbooks are fantastic and well worth it for fans of Italian cookery.
2 tbsp olive oil
1 large onion
4 cloves garlic
250g Arborio rice
250ml white wine
800ml chicken stock
Lots of Parmesan cheese
Heat the olive oil in a large, ovenproof frying pan. Add the mushrooms and cook for about a minute. Put the pan in a hot oven for about 6 or 7 minutes. Reserve the mushrooms until ready to use.
Keep the stock warm in a separate pan.
Finely chop the onions and crush the garlic. Fry in Fry Light and a little water in a large heavy-based pot, until soft and before turning golden. Add the rice and stir for a minute or two. Add the wine and cook off the alcohol, stirring all the time, until absorbed.
Add the stock, a ladleful at a time, stirring all the time, until absorbed. After the last ladle of stock is put in, add the mushrooms until warmed through.
Turn down the heat and add as much grated parmesan as you like – at least 100g. Stir until melted.