Risotto with Mushrooms & Brocoli in a Balsamic Reduction

(Forgive the Pretension - I've been reading Heston)

Serves 2

For the Risotto:
3/4 cup Arborio Rice (or your favorite risotto rice. Long grain will not do).
3/4 pint chicken stock, made up from 2 oxo cubes if nothing better (I used the oxo)
1 medium onion, finely chopped
About 1/3 small pot double cream. (50ml ?)
A little Parmesan, flaked (about 1 inch of the thin end of a wedge)
Olive Oil
1 cherry tomato

For the Veg
1/2 head of broccoli, florettes only - small florettes at that.
8 mushrooms, chopped
Olive Oil
Balsamic Vinegar
Lea & Perrins
Splash of Red Wine
Lemon Thyme
Oregano


Fry up the onion, in hot oil until starting to turn transparent. Do not let it brown! (A couple of minutes - less than normal if chopped fine enough)
Add the rice, and stir together for a minute or two.
Add about 2/3 of the stock, stir in, and leave to simmer
Top up the rice when it's starting to look like it's getting dry.
(Should take ~ 20 mins all told - see pack of rice)

Meanwhile,
Fry up the mushrooms in a little olive oil over a high heat. Keep throwing them around in the pan; keep them evenly coated with oil / juices and don't let one side over cook while the other goes unloved.
Once the mushrooms are showing signs of starting to brown, take them out of the pan and set aside.

Turn the heat off.
Add a little more olive oil, then add in the lea & perrins, wine & Balsamic Vinegar. Beware! will likely start spitting!
Mix together using the heat of the pan only.
Add the herbs.
Return the mushrooms to the pan

Also,
Steam the Broccoli for 5 mins. Once done, tip into the pan with the mushrooms and stir through. Leave until end.

Finale;
When the rice is done, turn off the heat and leave for a minute.
Turn the heat back on the veg, to warm through.
Add the Parmesan and the cream to the rice, stir through as little as possible to get a good mixture.

Serve;
With half a cherry tomato on the rice to give it a centerpiece.