Wild mushroom & spinach risotto
Mixed Dried Mushrooms
Vegetable stock cube(s)
1 cube(s), 1 litre
1 small, finely chopped
2 clove(s), thinly sliced
Arborio rice, dry
500 g, roughly chopped
150 g, young leaf
Vegetarian Parmesan Style Hard Cheese
30 g, grated
- Put the dried mushrooms in a bowl, pour over all the hot stock and set aside to soak for 5 minutes, then remove the mushrooms from the stock with a slotted spoon and roughly chop. Keep the stock – you will need it for making the risotto.
- Heat 1 teaspoon of the oil in a frying pan, add the onion and garlic, then cook for 2 minutes until soft.
- Stir in the rice, three-quarters of the stock and the dried mushrooms. Reduce to a simmer and cook for 12-15 minutes, stirring occasionally. When the stock is almost all absorbed, taste the rice. If it is not cooked, add the remaining stock and continue cooking until the rice is al dente.
- Meanwhile, heat the remaining oil in a separate pan, add the mixed fresh mushrooms and cook for 10 minutes. Season to taste. Stir the spinach and hard cheese into the risotto, then serve topped with the fresh mushrooms.