A lot of people say you should write what you know. So, with that in mind: food.
Shiitake Mushroom and Chestnut Risotto
Knorr vegetable stock pot, or similar, made up to 1ltr with boiling water
1 onion, finely chopped
125g shiitake mushrooms, sliced
1 clove garlic, minced
150g arborio rice
Splash of dry white wine
200g jar whole chestnuts, roughly chopped
25g vegetarian parmesan, finely grated
- Put the stock in a saucepan over a low heat and leave to simmer gently. Put a sauté pan over a medium heat and melt the butter, then add the onion and cook until soft. Add the mushrooms and garlic to the sauté pan and cook for 4-5 minutes until the mushrooms are tender.
- Add the rice to the sauté pan, stirring to coat in the juices, and cook until the edges are translucent. Pour in the wine and bubble for a minute, then add the hot stock, a ladleful at a time, stirring between each addition and ensuring the stock has been absorbed before adding more.
- When you have about a third of the stock left, add the chestnuts. Keep adding stock and stirring until the rice is cooked but retains some bite – you may not need all the stock, or you may need to top it up a little. Stir through most of the parmesan, season and serve with the remaining parmesan.