A kind of risotto.....

Having a week off work and away from normal routine, it is very tempting to splash out a little and spend more than necessary on food (well, it is, if like me, you think about food a LOT!). It's the same at weekends too so having less cash is in some ways a good dietary restraint. Tonight's meal was a good example of thrift, not much in the fridge except the usual stalwarts and a selection of odds and ends of tired looking vegetables. Still, it's surprising what you can conjure up.

Mushroom Risotto (look away risotto purists!)

250g mushrooms (any kind)
150g risotto rice (I didn't have any so used Bomba paella rice, any short grain rice will do)
2 shallots, sliced
1 courgette, finely diced
1 stick of celery, finely diced
chicken or vegetable stock (cube is fine)
50g butter
olive oil
100g Parmesan, grated
salt and pepper
handful of chopped parsley (optional)

Sweat the celery and shallots in a little olive oil until softened then add the rice and stir until all the rice is coated in oil. Add enough hot water to just cover the rice and stir in some stock (half a cube if using a concentrate, although I used a couple of frozen cubes of my own homemade chicken stock). Simmer gently, topping up with a little hot water from the kettle each time the previous liquid has almost absorbed into the rice. After about 10-15 minutes add the chopped courgette. Meanwhile, chop the mushrooms into quarters and fry in a little olive oil, butter, salt and pepper. When the rice has cooked and all the liquid has been absorbed, add some seasoning, a knob of butter and about 3/4 of the cheese and stir. Serve the finished risotto with the mushrooms on top and finish with the remaining cheese and chopped parsley (and a little more black pepper).

You could also add some dried mushrooms (soaked first and use the soaking water as stock) to the rice mixture and I normally do this but just didn't have any for this particular meal.