To celebrate how amazing Mondays are, we started the week with a risotto, because why not? After Mrs P cracked on with hers, we tried to see if we could re-create the magic. She gave you the best masterclass so here is just a potted version: Two onions, in our case the last of the white and the end scrag of the red, softened in a bit of butter before adding the rice. Half of the remaining mushrooms chopped up small to help them go further then soaked in boiling water. This works best with dried ones but I thought there was no harm in giving it a go. Then add stock slowly made with stock cubes until the rice has soaked up the liquid and gone wonderfully stodgy - a sprinkle of salt to bring out the umami*. Chop and throw in half of the left over chicken, dribble over the very last drip of cream from the pot, pair with a bowl of salad and get your rice on.
Your eyes do not deceive you, yes the Chilli came out to play. And we still get lunch for tomorrow.
*What a fantastically ridiculous word 'umami' is. If you don't know what umami is but still want to impress people at parties try the following: "OMG, these canapés are just stuffed full of umami." Or, "Gosh Marion, you've really balanced the umami in this delightful Beef Wellington." Works every time, guaranteed.
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