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Ultimate mushroom risotto
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Total Time:
40 minutes
Elevate your risotto with earthy porcini mushrooms for a creamy and indulgent dish.
Ingredients:
  • 1 onion
  • 2 sticks of celery
  • olive oil
  • 1 bunch of fresh thyme (30g)
  • 20 g dried porcini mushrooms
  • 350 g mixed mushrooms such as chestnut, button, wild, shiitake
  • 1.2 litres organic vegetable stock
  • 300 g Arborio risotto rice
  • 125 ml white wine
  • 40 g Parmesan or vegetarian hard cheese
  • 20 g unsalted butter
  • 30 g blanched hazelnuts
  • 1 lemon
  • 4 tablespoons natural yoghurt
  • extra virgin olive oil
  • 100 g baby spinach
Instructions:
  • First, peel 1 onion and trim 2 sticks of celery before finely chopping both. Heat 1 tablespoon of olive oil in a large high-sided pan over medium heat and add the chopped onion and celery. Strip in half of the thyme leaves (15g) and cook for about 10 minutes until softened, stirring occasionally. Place 20g of dried porcini mushrooms in a bowl and cover with boiling water to rehydrate. Tear or halve any larger mushrooms (350g in total) and add them to the pan. Drain and roughly chop the rehydrated porcini, reserving the soaking liquid, and add them to the pan as well. In a separate pan, simmer 1.2 liters of vegetable stock on low heat, adding the reserved soaking liquid, discarding any grit. Stir in 300g of risotto rice to the mushroom pan for 2 minutes, then pour in 125ml of white wine. Stir until absorbed. Gradually add a ladleful of stock at a time, allowing each addition to be fully absorbed before adding more. Continue stirring and massaging the starch out of the rice for about 20 minutes until the rice is cooked but still holds its shape and the risotto is creamy. Meanwhile, toast 30g of blanched hazelnuts in a frying pan until golden, then roughly crush in a pestle and mortar. In a small bowl, combine the juice of 1 lemon with 4 tablespoons each of natural yoghurt and extra virgin olive oil. Season with a pinch of sea salt and black pepper. Divide 100g of baby spinach between 4 plates, drizzle over the dressing, and sprinkle with the crushed hazelnuts. Turn off the heat under the risotto, grate in 35g of Parmesan, add the remaining thyme leaves (15g), stir in 20g of unsalted butter, and season to taste. Cover and let it rest for 2 minutes to become creamy. Beat the risotto once more and serve immediately with the salad, finishing with a sprinkle of grated Parmesan (5g).

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