RSS FeedPorcini Mushroom and Spinach Risotto
Generally being fed up to the back teeth of recipes and foodstuffs I used to enjoy, I am always pleased to see a variation on a recipe I make and this one sounded particularly appealing. A couple of adjustments to make it toddler friendly (bin the booze, treble the cheese, you get the gist) and I had a risotto enjoyed both by my 19 month old toddler and my 92 year old granny alike and one which did not make me want to bang my head against a brick wall. Which is always a plus. Serves 4.
Ingredients
1 pack porcini mushrooms
200g arborio rice
25g butter
1 onion, diced
1/2 pack baby leaf spinach
500ml stock
150g gruyère, grated
Soak the porcini mushrooms in 250ml of boiling water (I use a large mug). Melt the butter in a large saucepan, add the onion and sauté until translucent. Add the risotto rice, make sure you give it a good stir so the rice is coated in the melted butter and then add all the liquid from the porcini mushrooms. Keep stirring until all this liquid has been absorbed and then slowly add the stock a bit at a time, making sure to keep stirring until it has all been absorbed and the risotto still has a slight bite to it. You may need to add a little extra water to get to the texture you want. I was so convinced my toddler wasn't going to even look at this that I cooked the rice to the texture we like. He then ate it. This is the end of sludgy risotto for us, hurray!
When the rice is cooked, tear the spinach and mix into the rice. Allow to stand for a few minutes before adding the grated cheese and stir until it has melted. Serve.
Ingredients
1 pack porcini mushrooms
200g arborio rice
25g butter
1 onion, diced
1/2 pack baby leaf spinach
500ml stock
150g gruyère, grated
Soak the porcini mushrooms in 250ml of boiling water (I use a large mug). Melt the butter in a large saucepan, add the onion and sauté until translucent. Add the risotto rice, make sure you give it a good stir so the rice is coated in the melted butter and then add all the liquid from the porcini mushrooms. Keep stirring until all this liquid has been absorbed and then slowly add the stock a bit at a time, making sure to keep stirring until it has all been absorbed and the risotto still has a slight bite to it. You may need to add a little extra water to get to the texture you want. I was so convinced my toddler wasn't going to even look at this that I cooked the rice to the texture we like. He then ate it. This is the end of sludgy risotto for us, hurray!
When the rice is cooked, tear the spinach and mix into the rice. Allow to stand for a few minutes before adding the grated cheese and stir until it has melted. Serve.
