Wild mushroom and Courgette risotto.

The chilly Polar vortex is sweeping in and that means only one thing.
It’s time for risotto.
This delicious vegetarian recipe is adulterated from Gordon Ramsay at Red magazine.
The idea is that you cook the courgettes and mushrooms separately and then toss them into the risotto at the end when it’s just about cooked.
A perfect winter warmer.

You need for 4 fashionista or 32 models:

4 courgettes
Sea salt and freshly ground black pepper
2 large garlic cloves, peeled and thinly sliced
A few basil sprigs, leaves only
2-3 tabsp olive oil, plus extra to drizzle
A squeeze of lemon juice
550-–600ml vegetable/chicken stock
200 g risotto rice (Carnaroli or Arborio)
100 ml dry white wine
200 g wild or whatever mushrooms, cleaned and halved or sliced if large
2–-3 tabsp freshly grated Parmesan

•    Pull on Burberry furry lined onesie.
•    Slip into Chanel moon boots.
•    Take off Hermes gloves while you cook.
•    Sock down a wine or three.
•    Heat the oven to 200°C and line a large baking tray with foil.
•    Ask Bradley Copper to chop up the courgettes, garlic and mushrooms.
•    Halve the courgettes lengthways and score the flesh in a criss-cross pattern like a Isabel Marant sweater.
•    Arrange the cut side up on the tray like your ripped jeans in the wardrobe.
•    Season lightly and scatter over the garlic slices and basil leaves. The courgetttes not the jeans.
•    Drizzle with olive oil and squeeze over a little lemon juice.
•    Bake for 30 to 40 minutes until the courgettes are soft as a Gucci bag.
•    Let them cool slightly, then roughly chop.
•    Skip the next bit if you know how to cook risotto.
•    For the risotto, bring the stock to a simmer in a pan.
•    Heat another medium saucepan and add a tablespoon of olive oil.
•    Stir in the rice and cook, stirring, for a minute.
•    Pour in the wine and let it bubble to reduce down until the pan is quite dry.
•    Pour in the wine in your glass and then reduce the bottle down until it is dry. Hic.
•    Gradually add the stock, a ladleful at a time, stirring frequently.
•    Let the rice absorb most of the stock in the pan before adding another ladleful.
•    When the rice is al dente, stir in the chopped courgettes and turn off the heat.
•    Leave the risotto to stand for a few minutes and have a little ponder about life.
•    Meanwhile, heat a wide frying pan and add one to two tablespoons of olive oil.
•    Tip in the mushrooms, season and toss over a high heat for three to four minutes until they are as golden brown as a Celine bag.
•    Cook off any moisture that’s been released.
•    Now toss the mushrooms into the risotto, with a little more boiling stock if you prefer a wet risotto.
•    Stir in most of the Parmesan and adjust the seasoning.
•    Divide the risotto among chic plates.
•    Accessorise with some fresh basil leaves and lots of Parmesan.
•    Yum.