Having survived National Cupcake Week, my scales are pleased that we are now into British Food Fortnight. Whilst I could continue to bake cakes, I am moving instead, into savoury, autumnal cooking-mode.
British Baby Leek & Mushroom 3 Grain Risotto
Serves 4Ingredients:300g Three Grain Risotto (I used the Riso Gallo brand)1 Tablespoon British Rapeseed Oil1 Small Onion, finely chopped220g British Baby Leeks, cleaned and finely chopped150g British Oyster Mushrooms, chopped50g British Chestnut Mushrooms, sliced1 Litre Vegetable StockFor the topping110g British Baby Leeks, washed and finely chopped15g ButterA twist of pepperA handful of freshly grated vegetarian-style Parmesan cheeseMethod:1. Boil the kettle and make up the vegetable stock to one litre in a separate sauce pan. Leave the pan on a low heat so that your stock is constantly simmering as you add it to your grains/rice.2. Add the oil to a large heavy-based pan and gently fry the onions and leeks for around five minutes. Add the rice, stir it well until it is coated in the oil and mixed with the onions and leeks.3. Add the mushrooms and risotto rice/grains, mix well until all the grains are coated. Over a medium heat, add a ladleful of stock to the rice and vegetables and simmer. As the stock bubbles in the pan and is absorbed, add another ladleful and again stir. If your rice/grains are in any way sticking to the pan, your heat is too high. Add more as necessary, until all the stock has been used up and the grains are cooked. The grains should take no more than 25 minutes to cook and should still have some bite to them, but should not be hard.4. Using your (now empty) stock pan, add the butter and the extra baby leeks and gently fry for three minutes or so. Serve your risotto in bowls and top with the extra baby leeks, a twist of pepper and plenty of grated cheese.