An extra day. . . .

Where does the time go? I can’t believe its over a month since I last posted but when I look back, what have I actually done in that time? Birthdays, trips and family times – nothing of great note to anyone else but me. My happy life – which isn’t the same for everyone, I know. However, today is an extra day to the year- 29th February, so I would like you to use it wisely – on yourself!

Light a candle (the one you bought but have been saving for a ‘special occasion’) read your book (give yourself time to read that extra chapter) or take yourself off on a stroll (walking that route you never take because although it’s beautiful, it always takes a little bit too long) And most importantly, cook something unctuous and delicious (a recipe that requires a bit of time and patience) with a sweet little something at the end.

Mushroom risotto

• 1 handful of chestnut mushrooms
• OPTIONAL dried porcini mushrooms
• 1 stick celery – finely diced – and keep the leaves for garnish
• 1 white onion, finely diced
• 1 clove of garlic, crushed
• 100g risotto rice
• Splash of white wine (save a glass for yourself)
• 300ml stock (chicken/vegetable, whatever takes your fancy)
• Parmesan cheese
• Knob of butter (cold, to be stirred in right at the end)
• OPTIONAL glug of Worcestershire sauce or mushroom ketchup

Make your stock and pop the porcini mushrooms in, if you have them, and keep it warm. Fry the onion, garlic and celery in a large saucepan with a little bit of butter and olive oil until soft (ideally ten minutes, very low heat). Pour the risotto rice in and, stirring often, let the rice soak up some of the oil and butter. Once the rice starts to stick a bit, pour in the white wine, let that bubble away as the rice soaks it up before slowly adding a ladle-full of stock in. Continue this way, allowing the rice to soak up the liquid, between each ladle full, until the rice is soft but still a little bit chewy and moist. You’re almost teasingly feeding it liquid ladle-full by ladle-full – just as it has drunk up one, the next goes in. Take it off the heat once all the stock has been used, and grate in the parmesan, stirring it round so it melts into the risotto. Finally, add some seasoning and a lump of cold butter and let it ooze in and cover the pan for a few impatient minutes. It should still just be moist – the Italians spoon it onto a plate and jiggle the plate around in circular motions to allow the risotto to rest in an even flat disc, so it must still retain some moisture and ooziness to do this. Scatter the celery leaves on top as a garnish – it’s tasty, nutritious and shouldn’t be wasted!

Chocolate Mousse (this will give you more than one portion but it’s impossible to half an egg – and there’s always tomorrow!)

• 100 grams dark chocolate
• 1/4 pint single cream (if you’ve only got double use half cream and half milk)
• 1 egg yolk (put the white in a carton in the freezer – when you have enough you can make meringues or coconut pyramids)

Break up the chocolate into a bowl.  Put the cream into a saucepan and bring to the boil for few seconds. Pour over the chocolate and stir till blended.  Beat in the yolk and pour into a small dish.  Put in the fridge to set and serve with some more grated chocolate and cream.