Easy Meals

400ml (14fl oz) boiling water

125g (4½oz) butter, softened

2 onions, peeled and finely chopped

4 cloves of garlic, peeled and finely chopped

800ml (1 pint 9fl oz) chicken or vegetable stock

Salt and freshly ground black pepper

400g (14oz) risotto rice

200ml (7fl oz) white wine

500g (1lb 2oz) flat mushrooms, sliced

8 tbsp freshly grated Parmesan cheese, plus extra to serve

4 tbsp chopped marjoram or parsley

Squeeze of lemon juice

1–2 tbsp mascarpone (optional)

* Place the porcini mushrooms in a heatproof bowl, pour over the boiling water and leave for 20 minutes until soft.

* Preheat the oven to 180°C (350°F), Gas mark 4.

* Melt 25g (1oz) of the butter in a large casserole dish or ovenproof saucepan on a medium heat. Add the onions and garlic and sauté for 6–8 minutes or until soft and turning golden. Meanwhile, pour the stock into a separate pan, bring to the boil, then reduce the heat and leave to simmer on the hob.

* While the onions are cooking, drain the porcini mushrooms, reserving the soaking liquid. Roughly chop the mushrooms and set aside, then strain the soaking liquid (to remove any sand or grit) and add to the simmering stock. Season this liquid with salt and pepper.

* Add the chopped porcini mushrooms to the onions and cook, stirring frequently, for 1–2 minutes. Next, tip in the rice and gently stir-fry for a further 2 minutes.

* Pour in the wine, then bring to a simmer, stirring as the mixture heats up, and cook for 2–3 minutes or until the wine has evaporated. Pour in the simmering stock, stirring to combine, then bring to the boil, cover and bake in the oven for 10–12 minutes or until just al dente.

* Meanwhile, melt 25g (1oz) of the butter in a frying pan on a medium heat, add the flat mushrooms and fry, stirring occasionally, for 3–5 minutes or until softened and lightly golden. Remove from the heat and set aside.

* Remove the risotto from the oven and add the grated Parmesan cheese and remaining 75g (3oz) butter, then use a wooden spoon to vigorously beat everything together. Stir in the fried mushrooms, along with the marjoram or parsley, lemon juice and mascarpone (if using). Serve immediately with extra Parmesan on top.

Tomato and rosemary risotto with meatballs (#ulink_78a8357f-b293-545e-92ca-d8465febf554)

You can serve the risotto on its own, although the meatballs turn a light dish into a hearty meal. The meatballs can be stored in the freezer (before cooking), but defrost them fully before frying.

Serves 4–6

PREPARATION TIME

15 minutes, plus chilling

COOKING TIME

25–30 minutes

450g (1lb) beef or pork mince

1 tsp chopped thyme

5 cloves of garlic, peeled and crushed

1 egg, beaten

Salt and freshly ground black pepper

4–5 tbsp olive oil

1 onion, peeled and finely chopped

400g (14oz) risotto rice

150ml (5fl oz) white wine

2 x 400g tins of chopped tomatoes

2 tsp caster sugar

1 litre (1¾ pints) chicken or vegetable stock

3 tsp chopped rosemary

25g (1oz) butter, diced

150g (5oz) Parmesan cheese, finely grated, plus extra to serve

* First make the meatballs. Place the mince in a bowl with the thyme, just over half the garlic and the beaten egg, season with salt and pepper and mix well together. To check the seasoning, fry 1 teaspoon of the mixture in a frying pan for 1–2 minutes or until cooked through. Taste to see whether you need to add more salt or pepper to the mixture.

* Using wet hands, form the mixture into 16–20 tiny little meatballs, each about 2cm (¾in) in diameter, then chill (for up to 24 hours) until you are ready to cook them.

* Preheat the oven to 180°C (350°F), Gas mark 4.

* Next, make the risotto. Pour 3 tablespoons of the olive oil into an ovenproof saucepan on a low–medium heat and, when hot, add the onion and garlic and season. Cook for 7–8 minutes or until soft and a little golden.

* Add the rice, increase the heat to medium and cook for 1–2 minutes or until it starts to crackle. Pour in the wine and allow to bubble until the liquid has evaporated. Tip in the tomatoes and sugar, bring to the boil, then reduce the heat and cook for 3–4 minutes or until almost soft. Add the stock and half the rosemary, bring back to the boil, cover with a lid and bake for 10–12 minutes.

* While the risotto is cooking, fry the meatballs. Pour the remaining olive oil into a large frying pan on a medium heat and, when hot, add the meatballs and fry for 10–12 minutes, turning regularly, until evenly browned and cooked through. Remove from the heat and set aside.

* Remove the risotto from the oven and beat in the butter and most of the Parmesan cheese with a wooden spoon. Taste for seasoning, then divide between bowls, top with the meatballs and sprinkle over the remaining Parmesan.