I am a fan of mushrooms. This is well documented. Therefore, when I came across a recipe for hot tomato risotto and had some spare mushrooms lying around, it made sense to me to add the two together. Although I like experimenting, this is a firm favourite, a recipe that I turn to about every four-six weeks. It's one that Little D is normally a fan of and it's one I almost know by heart. It's also a recipe that I tend to have all of the ingredients for - bar the mushrooms which I feel ought to have been bought a day or two before.
It should take around twenty minutes for the stock to be entirely absorbed by the rice. The rice should be al dente.
I also can't help but share the fact that I made home-made onion bhajis this evening. I can't share the recipe as it belongs to The Spicery but what I can say is that I'm loving the new recipes and new spices I'm discovering as a result. I've currently got a three month subscription but I'm fairly sure I'll be renewing it.