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I begin by ‘dry’ cooking risotto on a deep wide pan (I use my large Tagine) . When it pops and feels hot add a little oil/butter or ghee. Stir. After soaking mushrooms in boiling water with dashi mix for half an hour, using fresh or dry shiitake , mistake, mushrooms and some portobello for flavour, very slowly pour a small of the mix into the pan. Don’t flood the rice. Repeat several times making sure there is just enough for the rice to soak up. Add a small of lite Soy sauce to flavour but don’t overdo it. Stir. Add some white wine. (I never use measurements- just follow my instincts. Boil chicken or vegetable) stock tablets in water. When dissolved add this to the risotto little by little.

All the while you add these items keep gently stirring in a circular motion. This should be ready after about half and hour. You can stop here and it will be delicious or you can go full on by adding thickened cream and stirring through. Then sprinkle grated Parmesan over your dish and stirring that gently through.

Serve immediately. This goes will with a simple rocket and sliced Parmesan with balsamic vinegar and olive oil.

Although this is a hearty meal you could also serve with shallow fried small chicken filets dipped in egg and coated in Panko breadcrumbs. Add dried chili to the crumb mixture if you wish. Enjoy!