Delux Risotto

Until he tried this Risotto my son wouldn't eat rice. He found it boring and uninspiring. Now he begs me to make this Risotto all the time. Only make this if you have the time to stand over the pot, as it needs, like a young child, your constant supervision. This recipe is for about 4 people.

INGREDIENTS

• 1 Cup Arborio rice. This is a short grained rice from Italy, especially for Risotto.
• 1 Glass white wine. I use Chardonnay or Sauvignon Blanc but any good white wine will do. Only use wine you would drink but it doesn't have to be expensive.
• 2 cups of chicken or vegetable stock.
• 2 Tablespoons olive oil.
• 1 Onion finely chopped.
• 1 Red bell pepper, finely chopped.
• 2 Large cloves of garlic, finely chopped
• 250 gm mushrooms, sliced. I used a combination of Shiitake and Portabellini. I find button mushrooms rather tasteless for Risotto.
• Third of a cup of Thyme leaves stripped from their sprigs. 
• Third of a cup of Parmesan Cheese.
• salt and black pepper

METHOD

• Bring the stock to the boil and then switch off the heat and keep close to the pot you are using for the Risotto.
• In a pot, fry the onions until pale and translucent.Add the pepper and fry for a further 4 minutes. Now add the mushrooms and garlic and cook for a further 4 minutes or so.
• Add the rice to the pot and stir around until they get a translucent glow.
• Pour in the glass of wine, and keeping the plate on a medium heat keep stirring until all the wine is absorbed.

• Now, pour in a ladle of the warm stock and when that is absorbed, pour on another ladle.
• Continue in this way, stirring continuously, until you have used up all the stock and the rice is cooked. It should be firm, yet of a creamy consistency. If it needs more liquid, you can add some more stock or water. 

• Now add the thyme and stir to incorporate.
• Add the Parmesan and stir some more.

SERVE IMMEDIATELY. OR AS SOON AS POSSIBLE.