Mushroom Risotto

Ingredients

1 tbsp olive oil

1 medium onion, finely chopped

150g wild mushrooms, roughly chopped

2 cloves garlic, finely chopped

1 glass white wine (about 125ml/4fl oz)

200g/7oz risotto rice per person

1 litre of vegetable stockknob of butter

50g/2oz grated parmesan, plus extra shavings to serve

Inatruction

1. Heat the olive oil in a deep frying pan and sauté the onion and mushrooms until golden. Add the garlic and sauté for 30 seconds.

2. Add the white wine and rice and stir well.

3. Add the stock, ladle by ladle, waiting for each addition to be absorbed by the rice before adding any more. Stir constantly. As the rice cooks the risotto will start to thicken. After about 20-30 minutes the rice should no longer be crunchy and the risotto will be creamy.

4. Continue adding more stock in this way until you are happy with the consistency (you may not need all the stock). Add the butter and parmesan and serve in bowls with extra shavings of parmesan.

Lasagna stuffed with Spinach & Ricotta

Ingredients

1. tomato sauce 700 ml

2. ricotta cheese 475 g

3. 1 egg

4. 1 fresh tomato (finely minced)

5. Spinach 300 g

6. Lasagna (or Cannelloni you'll have to stuff)

7. Mozzarella + Parmesan cheese

8. Salt + Pepper

* You can also add 150 g of finely minced mushrooms and 1 mashed garlic clove

Instructions

Prepatation : 15 min Cooking : 30 min

1. Pre-heat the hoven at 180°C (350°F)

2. Boil the pasta (important)

3. Clean, cut and smash the spinach

4. Mix the egg, ricotta and spinach in a bowl

5. Add the lasagna directly into the bowl you'll be serving

6. Gently add the spinach + egg + ricotta mixture and 2/3 minced tomato

7. Add another slice of lasagna

8. Add the remaining 1/3 of minced tomato and tomato sauce

9. Top it with small dices of mozzarella and gently cover with some parmesan

10. Put it to the hoven for 30min (180°C)