mushroom risotto

In a separate pot, put 1L chicken stock (I use Campbell's salt reduced chicken stock) on the lowest heat setting. Melt 30g of butter in a heavy-based saucepan and add 1 chopped onion (I sometimes also add a couple of chopped garlic cloves) and cook for a few minutes. Add some chopped mushrooms (I use about 4 large flat mushrooms because that's what I get in my fruit & vegie box, but you can use whatever type and whatever quantity - not very helpful am i?!) and cook for another couple of minutes. Stir in 175 arborio rice so that every grain is covered in the cooking juices. Add 60ml white wine and cook for anohter couple of minutes until it has evaporated/absorbed. Stir in a ladleful of hot stock stock at a time and keep stirring until the liquid has been absorbed. Keep doing this until there is no more stock (about 20 minutes) or until the rice is cooked to your liking. When the rice is cooked, take it off the heat and add 2-3 tablespoons of parmesan and some freshly ground black pepper. Top with parmesan before serving.

Makes enough for about 2-3 people. Recipe adapted from Nigella Lawson's 'How to Eat' page 490.

Husband rated this $1.50. He said it was because he had to eat alone tonight.

Back Up Husband (aka A) rated it $2. But I think that's because she wants to be invited over for dinner again. She also said to put the $2 on her tab... so not sure if this really counts since I didn't actually get any cash!!