You may already have understood why I never became a 'food photographer'; well, here is yet another fine example. Please; no more comments about bilious dogs etc, Risottos are decidedly non-photogenic.
Risottos are the only dish I prepare that require seriously hard work. Anyone who regularly cooks risottos will know that one is obliged to stand stirring for about 30 minutes. It's unlike any other food preparation; but worth the effort.
Usually I make a chicken and mushroom risotto, but in line with my Veggie Wednesday series I decided to throw caution to the winds, and go meatless.
I started with a classic Risotto in bianco (with Noilly Prat instead of ordinary dry white wine), and for the final 5 minutes added a good hand-full of reconstituted dried cèpes, and a tiny can of button mushrooms. The cèpes (above) were gathered and sun-dried last autumn.
The finished dish was given a liberal sprinkling of freshly grated Parmesan cheese.
To be honest, I'm now wondering why I ever used to add the chicken.