Ken's Mushroom and Pea Risotto

You're going to know most of this - but here goes for all beginners!  This should serve four. First important point - Risotto needs to be made with a hot stock to hand. Lots of supermarkets sell great tubs of fresh stock which can easily be kept hot in a pan on the hob - but to be honest - I usually want to make this when I haven't remembered to get or make any fresh stock - so its a cube ( or two!) of chicken stock, pint of boiling water, mix and keep warm in the pan on the hob!

Once the stock is warm and available keep it on the lowest heat and have a wee ladle handy!

In a large suacepan heat a couple of glugs of olive oil, and gently fry a chopped onion for about five mins, add a chopped garlic clove and fry gently covered for another 4 or so minutes until all are soft. While this is happening, take a small frying pan and fry about 4 finely diced mushrooms, after 5 mins add some frozen peas that have defrosted and have been mashed a bit - cook for a further 3 mins in butter and oil ( not too much) and then set aside for use later. Then use the pan to cook some chopped mushrooms - much bigger pieces, and place a cupful of frozen peas to hand!

Back to the saucepan - to the onion and garlic add10oz risotto rice ( I use arborio - you can't use long grain etc - it won't grow and get sticky enough!). Turn up the heat and keep turning the rice until it looks slightly translucent - probably about 3 or 4 mins, then add a good glass of dry white wine - when this has burned off and been absorbed it's time for the stock marathon - essentially you keep adding a wee ladleful of stock every few mins - waiting each time until it has been absorbed by the rice before adding the next etc. Keep the rice moving with a spoon while you do this - its quite theraputic! It can take 15-18 or so minutes for all the stock to be absorbed - worth tasting as this time approaches to make sure it really is edible! Taste also for seasoning - add salt and pepper if needed.

Now stir in your mushroom and pea mix from your earlier work, stir in on a gentle heat, then add the sliced cooked mushrooms and some frozen peas - amount to your taste but probably at least a dozen cooked chopped mushrooms and a cupful of peas, cook gently for a further two mins or so and then do the luxury bit - remove from the heat and add a couple of ounces of chopped butter, a good handful of chopped fresh herbs ( mint/basil/parsley - together or individually - whatever you have - but it gives a real flavour burst!!) and a good handful of grated parmesan cheese - stir in, cover and leave for a couple of mins - then give a final stir - taste for seasoning again ( add salt and pepper if needed ) and serve!!