Tomato and mushroom risotto recipe

1. Heat a little olive oil in a large heavy based saucepan. Fry the sliced mushrooms for 4-5 mins until cooked through. Remove with a slotted spoon and set aside.
2. Add a little more oil to the pan if necessary and then add the chopped onion. Fry on a low to medium heat for 3-4 mins until it is cooked but not browned.
3. In the meantime, mix the stock and Loyd Grossman Tomato and Basil Sauce in a saucepan and bring up to a low simmer next to the onion pan.
4. Add the rice to the onions and stir well for 1-2 mins. Add the wine to the rice and cook, continuing to stir over a medium heat. Once the liquid has been absorbed, add a ladle of the sauce/stock and cook, stirring constantly.
5. When the liquid has been absorbed, add another ladle of the stock/sauce. This should be repeated for approximately 18 mins until all the liquid has been added and the rice is cooked, but retains a little bite. If after all the stock/sauce mix has been added and it is looking a little dry before the rice is cooked, simply add a little extra boiling stock or water.
6. Shortly before the rice is ready, stir through the reserved mushrooms.
7. To finish, stir in a handful of Parmesan.

Cooking Tip

A mushroom stock would give an intense mushroom flavour.

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