Name: Wild mushroom and spinach risotto
Total time: 30 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 25g dried porcini; 50g butter; 1 small onion, finely chopped; 1 clove garlic, crushed; 200g chestnut mushrooms, sliced; 150g risotto rice; a glass white wine; 750ml vegetable stock, kept simmering; 100g spinach, washed and chopped; few shavings (optional) parmesan

Porcini Mushroom Risotto Recipe with Spinach

25g dried porcini
50g butter
1 small onion
finely chopped
1 clove garlic
crushed
200g chestnut mushrooms
sliced
150g risotto rice
a glass white wine
750ml vegetable stock
kept simmering
100g spinach
washed and chopped
few shavings (optional) parmesan

Method

step 1
Soak the porcini in a cup of boiling water for 10 minutes. Strain the liquid through a sieve to remove any grit and keep for the risotto. Roughly chop the porcini.
step 2
Heat the butter in a wide shallow pan and cook the onion and garlic until softened. Add the chestnut mushrooms and cook for 5 minutes, then add the porcini and risotto rice and stir until coated.
step 3
Tip in the wine and bubble until it’s all absorbed. Gradually add the stock and porcini soaking liquid, stirring until the rice is tender but still has a little bite (you might not need all the stock). Stir through the spinach until just wilted. Serve sprinkled with a little parmesan if you like.