Ingredients
The following ingredients have 4 Servings
- 15 g dried porcini mushrooms
- 1 litre vegetable stock (less if using a pressure cooker see notes below)
- 50 g butter
- 1 tbsp rapeseed oil
- 1 onion (chopped)
- 2 cloves of garlic (chopped)
- 225 g chestnut mushrooms (sliced)
- 300 g risotto rice
- 150 ml dry white wine (if desired)
- handful spinach leaves (if desired)
- 50-75 g grated fresh parmesan cheese
- salt and freshly ground black pepper
Instruction
- Place the dried mushrooms in a heatproof bowl and cover with 150ml boiling water. Allow to stand for 15 minutes, then remove from the water with a draining spoon and slice.
- Strain the soaking liquid through a tea strainer into a saucepan. Add the vegetable stock to the pan. Bring to the boil, then reduce the heat to keep the stock at simmering point while you cook the risotto
- Heat 25g of the butter with the oil in a large pan. Add the onion, and cook gently until it has softened. Stir in garlic and sliced chestnut mushrooms. Cook gently for 5 minutes until the mushrooms have softened.
- Add the rice and cook for 2 – 3 minutes until very hot. Add the wine (if using) or your first ladleful of stock and stir until the liquid has evaporated.
- Continue to add the stock a ladleful at a time and cook over a medium heat stirring until the stock has evaporated before adding the next ladleful.
- Keep cooking and stirring until all the stock has been added and the risotto has a creamy texture but the grains of rice are still firm to the bite in the centre. Add a ladle or two of hot water if necessary once all stock has been added and the rice is still too firm.
- Stir in the spinach (if using) into the risotto. Remove from the heat and add the remaining butter and parmesan cheese. Season to taste, then allow to stand for 5 minutes before serving.
