Jack Monroe’s red wine and mushroom risotto

Heat the oil gently in a frying pan. Peel and finely slice the garlic and add to the pan. Gently clean any excess earth from the mushrooms with a clean tea towel, chop them into small chunks and add to the pan. Shake the herbs over and allow everything to cook together for 15 minutes. Add the rice and stir to coat in the oil. When the rice starts to turn translucent, pour in the wine and add the tomato purée, stirring constantly to prevent any of the rice sticking to the pan. When the wine is almost all absorbed, start to add the stock, one ladleful at a time. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Stir in each time until almost all the liquid has been absorbed and then add another ladleful of stock. Repeat until either the stock is gone or the rice is cooked to your liking, this will probably take 15 minutes. Place a lid on the pan and allow to sit for 2 minutes, then sprinkle on some additional herbs to taste and serve immediately.