Summer is officially over. An anger has been sweeping over me slowly for the past week. I’m pretty pissed off that nobody asked my permission, or at least warned me, before the drizzle set in. Goodbye pipe dreams of bbqs and drinking in the park, hello slightly unflattering winter coat and depression.
On a lighter note, however, this means diets are out and over eating is in, let the gluttony begin! I can’t start on the pies just yet though because I am off on holiday next week. I’m not a big fan of flash diets but however shit the weather, serious pastry chomping cannot start until after the beach season, unfortunately.
In my predicament, I turned to risotto. This is perfect comfort food, it is quick and warming. I ran in from the rain the other night and popped this on the stove as I went upstairs to peel off my wet clothes. I ate it piping hot, each forkful scolding my mouth on the way down. It is creamy, earthy, mushroomy deliciousness!
Normally when I make mushroom risotto I use dried porcini mushrooms to make stock but joy of joys this crappy weather has coincided with the week before pay day. Thus this recipe is a slightly cheaper version than my usual but still equally, if not more, delicious.