Roast mushroom risotto

I've covered risotto tips before but thought I'd post my mushroom risotto. It was delicious and totally hit the spot to warm up on a wintery late autumnal night!

I also have a new camera phone, I think it takes better pictures...

Mushroom risotto is pretty much bog standard vegetarian fair, I improve the flavour by slow roasting the mushrooms first to give them more of a kick. Wild mushrooms are in season so use them if you're lucky enough to get your hands on them!

• 400g rice serves four
• 1 litre rich vegetable stock
• Large knob of butter or olive oil
• 1 onion, finely diced
• Lots of mushrooms (I don't know, a punnet?)
• 2 cloves garlic
• Glug of white wine or white Vermouth

1. Heat the oven to 170C and roast the mushrooms whole for about 20 minutes
2. Meanwhile dice the onion, take a large pan and fry the onions on a moderate heat with a splash of oil and knob of butter, until pale
3. Add the rice and mix thoroughly so the grains are coated and they start to go very slightly nutty
4. Splash in the wine and stir until the alcohol evaporates.
5. Add about 500ml of the stock, stir thoroughly and wait for it to absorb, stirring occasionally.
6. By now the mushrooms are done, removed from the oven and roughly chop, saving a few pieces to garnish.
7. Once the rice has absorbed the first lot of liquid, add a glug more, enough to cover the rice, and stir in the mushrooms and garlic.
8. Keep adding more stock and stirring until you've used all the liquid. The grains should be tender and just barely al dente. Add plain water if it needs.
9. The finished consistency should be gooey like rice pudding, it should slide off a spoon but not be runny.
10. When done, take off the heat, add another knob of butter for a final flourish.
11. Serve on hot plates with either chopped parsley or sage, a few mushroom slices, and a grate of Parmesan or Pecorino.