Speed risotto

I was working late and the boy was at uni, so at first I figured we'd just grab something on the way home, until I remembered we'd had our Sainsbury's delivery, so had lots of nice scran in.

So as the boy took the dog for a walk, I quickly chopped up a couple of a small onions, melted them in olive oil and butter, and got ready to fry the mushrooms for the wild mushroom risotto I was planning, in the frying pan.

But, alas, no wild mushrooms. They were out of stock and as I'd already begun to soak my porchini, I was a bit lost as to what to do... What do we all do in times of need... that's right, turn to the great man himself. Mr freezer.

So the porchini was fridged, and the prawn and pea risotto was underway.

Three things to remember when making risotto....

1) It's nicer if you give it time

2) It's nicer if you have wine

3) It's nice

This was a particularly lardy one, with single cream (their substitution for the sour cream I ordered that never arrived), and plenty of parmesan. Which probably the reason the boy uttered the same quote I've heard at least three times before. "Now I don't like risotto, but this is really amazing." Glad I could please. It actually really was lovely. I heartily recommend a rushed late night risotto of a Tuesday.