Love risotto? CBF standing there for half an hour stirring the damned thing? Try my easy no-stir mushroom risotto recipe! The secret to the no-stir risotto is to use Vialone Nano rice. Ingredients (Serves 4) - 2 cups vialone nano rice - 2 cups beef broth - 300gm Swiss Brown mushrooms, sliced - 50gm dried porcini mushrooms, rehydrated in 1.5 cups boiling water - 8 Shiitake mushrooms - 100gm Parmesan cheese - Rocket, for garnish - 1 onion - 2 cloves garlic - Balsamic vinegar, EVOO, salt, pepper Method Marinade the shiitake mushrooms in some balsamic vinegar. Saute the onions and garlic in some EVOO until translucent, then add all the rice. Continue stirring until mildly toasted. Add the porcini mushrooms along with the water used to rehydrate the mushrooms. Be careful not to pour the dirt in. Add all the beef broth*, and all the chopped mushrooms. Give it a quick stir to mix, then LEAVE IT ALONE. Any further stirring at this stage will release starch from the rice, which will cause the bottom to burn. (* use beef BROTH not beef STOCK. Stock is too heavy and too gelatinous, and will make your risotto too rich. I like using the Campbell's consomme, but even that is a bit too heavy. You will see that in this recipe, I thin it down by adding water) In the meantime, slice the shiitakes and sautee them in a seperate frypan. Dress the rocket with a balsamic and EVOO vinaigrette (Mix 3 tbsp EVOO to 1 tbsp balsamic, add 1/4 teaspoon of dijon mustard to emulsify, then stir vigorously). When the risotto has absorbed all the fluid and become al dente, pour the parmesan in and stir vigorously. This will release all the starch, and it will cream up nicely like a "normal" risotto. Adjust seasonings with salt and pepper. Serve on a bowl, garnished with the fried shiitake and the rocket: (Here you can see that I decided to eat it with some sirloin) The recipe is dead easy. The three crucial steps are: (1) use vialone nano rice, (2) do not stir during cooking, (3) stir vigorously at the end. The ease of this recipe means that I can eat risotto on weeknights, where previously I could not be bothered because I CBF standing in front of the stove for half an hour.