MUSHROOM RISOTTO

( A professional chef might commit suicide on reading this recipe. But believe me, I’ve fooled the best of them with my version!)

1 cup rice

2 packets vegetarian cream of mushroom soup

1 celery

2 packets fresh mushrooms

1 bunch spring onion 1 bunch parsley

125 gm processed cheddar cheese, grated or 1

small tub cheese spread with flavouring of your choice

1 heaped tsp chilli flakes

1 level tsp pepper powder

½ tsp mustard powder A pinch of salt

3 cups milk

100 gm pine nuts, shelled The following should be done the previous night:

Wash and boil the rice till cooked but firm, drain, cool and keep in the fridge to harden.

Wash and cut each mushroom into four. Discard celery leaves and chop the stem. Chop spring onions and keep as much of the green part as possible. Heat a knob of butter and sauté mushrooms, parsley and celery on high heat for five to 10 minutes. Season lightly with salt and pepper. If it leaves water, don’t worry. Cool and keep in the fridge. NEXT DAY: Combine rice, mu shrooms, mushroom water, mushroom soup, grated cheese, chilli flakes, pepper powder, salt ( if used), mustard powder and milk in a large thick- bottomed vessel or pressure cooker and cook on a medium fire, stirring off and on, till thick and creamy. Add more milk if necessary. Taste for seasonings. Stir in half the pine nuts. Arrange risotto on a large shallow dish. Scatter remaining pine nuts on top and garnish with halved cherry tomatoes for colour.