• MUSHROOM RISOTTO·

I was tempted to call this 'Rosy Risotto' because of its rosy, sunset colour. It is very much a recipe with a holiday feel. It is much better prepared with white than with brown rice. Brown mutes the colour and flavour, whereas the sticky, nutty texture of white Italian arborio rice suits its character. As white rice also cooks more quickly than brown, using it means that the risotto can be on the table in just over an hour flat.

If possible, choose large or a mixture of large and button mushrooms. Besides being quickerto prepare, large ones tend to have more flavour than buttons; a few buttons mixed with them, however, will add interest to the texture of the dish.

Serve with Parmesan cheese for sprinkling. For 3-4.

- INGREDIENTS-

1 Ib/500 g large mushrooms or about 10 oz/3 10 g large ones and

6 oz/190 g buttons

1 large red pepper

1 Ib/500 g ripe tomatoes

2 medium onions

4 cloves garlic

2 teaspoons coriander seeds

1 fresh or dried red chilli

2 tablespoons olive oil

Salt Pepper

2 tablespoons tomato puree

12 oz/375 g white arborio rice

2 oz/50 g pine nuts (optional)

At least 3 oz/90 g Parmesan cheese to serve

Large saucepan with a lid

Small baking-sheet

- METHOD -

Trim the mushroom stalks; peel, rinse and dry large mushrooms and wash and dry button ones. Leave very small buttons whole; chop others into slices about 1/4 inch/5 mm thick.

2 Wash, dry and quarter the red pepper, discarding the core and seeds; remove the white inner membrane and any dark spots and cut the flesh into strips about as thick as the mushrooms and 1'14 inches/3 cm long. Peel and chop the tomatoes, cutting out the cores. Peel and finely chop the onions and garlic. Crush the coriander. Wash and dry the chilli, and chop off the stalk end; slit lengthways, pick out the seeds and dice the flesh as finely as possible. Do not rub your eyes while handling it, and wash your hands directly afterwards.