Chestnut, porcini and shiitake mushroom risotto.

My first ever risotto! And, surprisingly, it didn't go wrong! Although as my flatmates and I have agreed, as long as there's cheese in something it'll generally taste amazing. It is rather a labour of love, but my god it's worth it. 

Being the unorganised person I am, I didn't have any butter or white wine, so I just used extra oil and more vegetable stock. Improvise people!

Ingredients: Have a boiled kettle on hand too!

• a generous splash of olive oil
• enough arborio rice for one
• a handful of dried mushrooms
• 4/5 chestnut mushrooms, chopped
• 2 spring onions or half a regular onion, chopped
• a little chilli if you fancy a kick
• 1 garlic clove, minced
• 1 vegetable stock cube
• 50g grated cheese (I used cheddar but Parmesan or mozzarella would do I'm sure!)

1. Add hot water to the dried mushrooms to "inflate" them as it were and leave for about 10/15 minutes. Pick out the mushrooms and crumble the stock cube into the leftover mushroom broth.
2. Heat some oil in a large, shallow frying pan and toss in the onions. Add the garlic and fry for 3-4 minutes. 
3. Throw in the fresh and dried mushrooms and cook until they lose their pale, uncooked colour. Season with salt and pepper. If using, add the chilli now.
4. Now for the scary bit. Tip in all the rice. KEEP STIRRING. Do not stop or it will stick to the bottom of the pan. Add another splash of olive oil.
5. Pour in half of the mushroom broth/stock. Stir until all of it has been soaked up by the rice. 
6. Pour in some more. This really is a matter of judgement - keep pouring in the mushroom broth/stock until the rice is cooked. You may need to use boiling water from the kettle if you run out of mushroom broth/stock. KEEP STIRRING.
7. Keep trying the rice - you don't want it al dente. 
8. When it's looking creamy and the rice is cooked, add in the cheese. Stir it in until it's melted.
9. Spoon onto your plate and demolish - it's that good.