Olive oil for frying onions etc, I used sunflower oil with a good old blob of unsalted butter added for taste!
1 Finely chopped onion or shallot
About 7 finely chopped mushrooms
1 Handful of flat leafed parsley
1 Tbs dried Dill
1/2 tsp of crushed chilies
2 crushed cloves of garlic
4 finely chopped tomatoes
250ml Risotto (Arborio) rice
2 cups of fish or chicken stock,I always have about double at the ready as I always use more stock than the recipe calls for! Always keep your stock simmering on the stove and use it hot.
150ml white wine,also use more if you like..
4-5 strands of saffron or 1 tsp turmeric
500gr of Marinara mix or whatever seafood you prefer
Off course I couldn't resist showing of my personal stash of flat leafed parsley!
Saute the onion,garlic,mushrooms and chilie until soft.
Add the tomatoes and dill and fry for a couple of minutes.
Add risotto and stir to coat the grains.
Slowly add your stock a bit at a time,let it cook until almost all the liquid has been absorbed by the rice before you add more,continue adding a little bit at a time until you have used all your stock.
150ml white wine or more as preferred.
Add Saffron or turmeric
Season to taste; salt,black pepper and parsley.
Add the bag of Marinara mix and simmer for approximately 15 min,stirring occasionally until the rice is cooked through and all the liquid is absorbed
Posh Nosh for a cold Sunday evening!