I am in love with risotto, I only tried it for the first time recently, and since I have made it a few times at home, I have also made one with poached chicken and almond milk that I will share soon, this one is really yummy. I used a selection of wild mushrooms like king oyster, shiitake. I used lots of parmesan as you cant have risotto with out it can you? (well you could but it wont be as nice). I used herbs from my garden too. I just love Italian food like pasta and pizza so I don’t know why it took me so long to try a risotto.

recipe adapted from donna hay

• 2 tablespoons olive oil
• sea salt and cracked black pepper
• ¼ cup (40g) chopped almonds
• 1 bunch chives, thyme
• 1.5 litres hot chicken stock
• 60g butter
• 2 large shallots, finely chopped
• 1 ½ cup (300g) aborio rice
• ½ cup (125ml) white wine
• ½ cup (40g) finely grated parmesan
• 100g Taleggio+ or strongly flavoured cheese, sliced
• 1 cup wild mushrooms sliced

Place the stock in a saucepan over medium heat and bring to a simmer. Melt the butter in a large saucepan and saute the mushrooms and chopped herbs over medium heat. remove the mushrooms and place on a plate and Add the shallots and cook for 5 minutes or until soft. chop the garlic and add to the garlic and stir for a minute then add the rice and wine and sliced almonds, stirring, for 1–2 minutes or until the wine is absorbed. add the mushrooms back into the pan then Gradually add the stock, 1 cup at a time, stirring continuously for 25–30 minutes or until the stock is absorbed and rice is al dente. Stir through parmesan, salt and pepper and spoon into serving bowls. Top with Taleggio to serve. Serves 4. (I also added some chive flowers and some more sliced almonds)