Let’s be honest, risotto has a bad name in this country. It’s often the sad, disregarded go to for lazy chefs looking for a vegetarian option on their menus, served as an over cooked stack of stodge which you could use to build a new conservatory with. This recipe aims to change this misconception of a dish which, when done right, can be the most comforting and versatile dinner. The leftovers can be rolled into balls, breaded and fried to make arancini, equally as brilliant!

To begin we make a QUICK VEG STOCK. You will have some excess if following the risotto recipe below so why not make a soup at the same time to utilise your time and use up the excess stock.

This is a base risotto recipe; you could add crab, poached smoked fish, cooked mushrooms, herbs, truffles, roast squash and lots of other ingredients depending on what you fancy and have available; let your imagination go crazy! The key here is the perfect bite to the risotto, making sure we add just enough stock to keep it creamy but not overcooked.

Serves [2] 4

[550 ml] 1.1 litre VEG STOCK (see linked recipe)
[1] 2 large shallots, very finely diced
[45g] 90g hard cheese, finely grated (we’re using Old Winchester)
[1] 2 tbsp olive oil
[40g] 80g unsalted butter, diced
[200g] 400g risotto rice
[150ml] 300ml dry white wine
salt

In a small pan, heat your stock and keep warm. Now add the olive oil and half the butter to a heavy based pot and place on a medium heat. Once the butter is melted, add the diced shallots and fry gently for 10 minutes; we don’t want any colour on the shallots so keep stirring.

Now add the rice and increase the heat a little; we want to gently fry the rice but it can burn so keep stirring it, cook for about 3 minutes, now add the wine and stir. Simmer the wine until it has almost fully evaporated. Add a pinch of salt and stir well.

Now begin adding the warm stock, a ladle full at a time. This should be on a medium heat, the stock should be gently bubbling as you stir and the liquid is absorbed by the rice. Keep adding the stock and keep tasting the rice as you go and it tenderises. This process will take around 20 minutes but it will vary depending on the rice you’re using, how many portions your making, etc so taste, taste, taste. If you’re short on liquid, you can add a little boiling water if needed.

Once you’re happy that the rice has just a gentle bite to it, add one last small ladle of stock and remove from the heat, gently stir in the remaining butter and grated cheese, have a taste and correct the seasoning. You are now ready to serve or add other ingredients to the risotto.

We are making wild mushroom risotto this time, so once your risotto is almost cooked (when you add the butter and cheese) fold in the tub of pre-cooked mushrooms provided. These have been quickly fried in a little butter.

This recipe is shared as part of the Good Food Club. We are very grateful for funding from The National Lottery Community Fund, distributed by the Landworkers’ Alliance, which has allowed us to offer a pilot of the Good Food Club this year. Thanks to National Lottery players for making this possible.