Tommaso's Risotto

One of the many benefits of marrying an Italian (ok Italian American) is the fantastic food. Now, my mum's a great cook, but inevitably growing up in a country like England anesthetizes one to the finer arts of the palate. This was compounded by a stint in Finland; a number of my colleagues said they learnt from their days of military service that "food is fuel" and no more.

To me Italian food has always been pizza and pasta - from a box at Tescos. Now enter Uncle Joe, Anna, Mum Rodin and my fair wife, and I realize I've been missing a trick. We're learning a lot from the ancien Italians such as how to make fresh pasta with Uncle Joe, but the latest excitement came when our friends Tommaso and Francesca visited last week, and showed us how to cook risotto. We made it ourselves last night for my colleague Ed. 

Here's the recipe - in the Italian tradition, amounts are approximate. 

Heat about 1.5pints stock (water + stock cube) with half a glass of white wine and a crumbled pinch of saffron. In another saucepan, saute onions, then garlic in olive oil for a few minutes, then add a cup of arborio rice (don't use normal rice). Saute this for about 5mins, then add the stock, half a cupful at a time, stirring well at medium heat. Then let it simmer for about 15mins, and add portobello mushrooms (we use dried ones that you have to soak for a few mins beforehand). When it's done stir in a bunch of fine grated parmesan, and throw some italian parsley on as garnish.

We served it with grilled John Dory and asparagus, and a couple of bottles of Ed's fine vino - and it came out a treat. Now I just have to work on the air of insouciance that Tommaso has perfected to make it look easy.