Mushroom risotto

Followed the instructions, unfortunately very bland, lack of real flavour even with seasoning, if making this again I’d definitely be tweaking the herbs and definitely packing more punch to the stock…

Used arborio rice, which took longer to cook through and needed some stock as well as the soaking liquid (I used one mushroom stock cube and one vegetable). I used chestnut and portobellini mushrooms rather than Swiss browns; the chestnut especially worked well. Also served with fresh chopped sage.