Mushroom risotto is one of my favourite meals, both to eat and to cook. I love it because it's got a reputation for being difficult but – here's a secret I don't tell everyone – it is so easy.
The recipe I use comes from Vegetarian Kitchen by Sarah Brown, but I have adapted it for use in my rice cooker, which makes it easier than ever. If you don't have a rice cooker (and aren't tempted to buy one after my glowing recommendations) then you can still make this with a few small adaptations.
|I'll admit, I was so hungry I forgot to take a photo until I'd eaten some|