We decided to go for mushroom risotto tonight as it's something that is quite relaxing to cook, and it appears to be something that even George will consume without making a fuss about it.
I had a lovely selection of mushrooms - the dried ones were soaked and chopped up, along with the big shitake and portabello mushrooms to add to the main body of the risotto. The smaller ones and the tiny portabellos were saved to fry quickly and add at the end.
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To serve with this some tomato bruschetta - I toasted some baguette and this was rubbed with garlic - to be topped with olive oil, chopped tomatoes and basil before serving
Shallots and chopped garlic fried in a bit of butter, then the chopped mushrooms and rice were added, then white wine and the stock - Knorr Chicken Stockpot and the mushroom soaking water - was slowly added until it was cooked.
Once the rice was ready, the smaller fried mushrooms were stirred in, along with a small handful of freshly grated parmesan, then garnished with a small amount of cubed black pudding and a few strips of crisp pancetta and a drizzle of Georges truffle oil.
The tomatoey, garlicky toast was nice with it, but it made me long for the summer and our home grown tomatoes that actually taste of something!
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