Counting my blessings and a Risotto

Money issues...if I had a piggy bank, this is how mine would look right now.

Yesterday after baking some pebbles and being the frugal 'I hate waste' kinda person that I am - leftover chicken noodle soup was on the menu.  Him upstairs and the slugs love this dinner, so, for once, all was well and at peace in our household.

To avoid 'nasty, over-cooked, claggy, regurgitated noodle syndrome' when the grown-ups ate later, I thought for a bit of fun and to speed things up I would use some of those curly instant noodles for the children first.  Whilst they were cooking I decided to check on our finances...

Thereupon, the funk hit me.  And nasty, over-cooked, claggy, regurgitated noodle syndrome was upon us.  Because I had forgotten they only take about a millisecond to cook.  I fished out the clag and put some proper noodles in and fed the children.  I then thought it would be a good idea to shake off the funk and have a lie down.  And in that I counted my blessings.

1. I have a wonderful loving husband.
2. I have two beautiful, healthy children
3. I have a super, supportive family who love me. 
4. I have the best friends ever
5. I have a home, sometimes its tidy
6. I have a car, albeit temperamental
7. I have my kitchen sanctuary
8. I have an allotment
9. I have my garden
10. The list could go on...

 Funk over.  There are so many people worse off than me.  I shouldn't complain. Period.

I got my butt off the bed and went downstairs to start our dinner only to find a saucepan with vomit bubbling away in it.  I had left the hob on, chicken noodle soup had become chicken noodle spew in the space of half an hour.

What to do now?  Mushrooms in fridge - Check.  Peas in the freezer - Check.

Mel's Mushroom and Pea Risotto (with some chicken from the noodle spew)

1/2 Onion finely chopped
Knob of butter
drizzle of oil
Small handful of porcini mushrooms (optional)
Sliced chestnut mushrooms (as many as you want, I'm not fussy)
Arborio Rice (about 150g)
Drop of white wine (optional)
Chicken stock (probably used about a litre)

Fry onions in oil until soft.  Add butter, when melted add the rice and coat well, cook for about 2-3 minutes on a low-med heat.  Add the wine (if using)  wait until liquid has been absorbed and a little stock. Stir. Repeat adding small amounts of stock and stirring all the time.  This usually takes about 20 minutes.  Somewhere in amongst all the stirring and adding, chuck in your peas and mushrooms.
Serve with some grated parmesan if you so wish.

It was one of the best risottos I have ever made.

And here is what I have learned...

Life can be a bit like boiled chicken noodle vomit some days.  But you can turn it around and make it into a risotto.

And on that little bit of wisdom, I'll catch you later

Love Melissa x