Ingredients

• 11/2 x Cups arborio rice - see note

• 1 x Medium onion - finely diced

• 3 x Garlic cloves - finely chopped

• 1 x Medium leek - thinly sliced

• 1 x Cup green peas - frozen are fine

• 2 x Cups dried Porcini or button mushrooms. Sliced in half

• 1 x Tablespoon dried rosemary

• 1 x Teaspoon dried thyme

• 2 x Tablespoons parsley leaves - finely chopped

• 6 x Cups vegetable or chicken stock - see note

• 50g x Parmesan cheese - See note

• Olive oil

• 40g x Butter

• Salt to your taste or special diet

Preparation

First, heat your stock to hot but without boiling.

Then In a heavy based pan add a little olive oil then when hot add the onion, garlic, salt and leeks and cook down until soft. Then add the butter, spices and mushrooms and stir well to cover then add the rice and stir well.

Next add the first cup of the hot stock and stir well into the rice. Stir and continue to slowly add stock, a ladle at a time for 15 minutes then add the peas and add further hot stock until the rice is fully cooked.

Now remove from heat and finish with the parmesan cheese and serve.

Important: A rich home made style stock is essential - best to avoid the over salted supermarket stocks For the parmesan cheese always best to buy in a single piece and finely grate.

Comments: Arborio rice is an essential for this dish