This is my slight variation of a traditional creamy Rissotto recipe familiar to those you may find in Continental Europe.
You will need the following ingredients:
One large punnet of Mushrooms
One large Mushroom for decoration
Pancetta or diced bacon
Two sticks of celery, diced.
Dice up your mushrooms and celery and set them to one side.
Take a thick based, high sided double handed pan with a lid. Place on a hob at about 180c with just a small teaspoon of olive oil. Also, set your oven to 180c.
Add the Pancetta and stir gently until it browns slightly. The fat will melt off it and into the pan. This will add to the taste nicely.
Add the celery and mushrooms. Hack them down with a spatula. After a few minutes the mushrooms will shrink and absorb some of the fat from the Pancetta.
Meanwhile, you will take the large mushroom, and cut it into four pieces. Place it in a small ovenware dish with a little oil and black pepper.
Next add a pint and a half of chicken stock and allow to simmer for ten minutes.
Add a cup and a half of Rissotto rice and stir well.
Next add a good handful of parmesan cheese and 250ml of single cream. Continue to stir well. (ignore the wine in the photo, you drink that!)
Place the lid on the pot and place into the oven. Leave it for 40 minutes. Check it after every ten minutes to be sure the rice is not sticking to the bottom and the mixture is not too thick or drying. If so, add a small drop of warm water.
After 40 minutes remove the Rissotto from the oven and allow it to set on a pan stand. Transfer some to a dish and serve with crusty bread.