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Old 07-13-2010, 02:12 PM   #1
Sous Chef
les's Avatar
Join Date: Jan 2009
Location: London, England
Posts: 505
Mushroom & Spinch Risotto

When my friend sent me some Porcini mushrooms over from Venice ( for no reason) I made this as a thank you to her

Serves 2
Prep Time 10 mins, plus 30 mins for soaking the mushrooms
Cooking Time 40 mins
  • 30g Dried Porcini mushrooms
  • 1 Medium Red onion, finely chopped
  • 1 Clove garlic, finely chopped
  • 50g Low fat butter spread
  • 200g Champignon Mushrooms, thinly sliced
  • Small glass dry white wine
  • 150g Arborio rice
  • 750ml Vegetable stock
  • 150g Baby leaf spinach, washed
  • Parmesan shavings to serve
  • Salt and black pepper
  • Soak the porcini mushrooms according to packet instructions, then strain and reserve the liquid

  • Melt the low fat butter in a large heavy duty saucepan
  • Add the chopped onion

  • cook for a few minutes

  • then add the chopped garlic and cook until just soft
  • Add the sliced Champignon Mushrooms and cook for 5-6 minutes until they start to soften

  • Add the rice and stir until thoroughly coated with the butter

  • Pour in a the glass of dry white wine and bring to the boil, keep the heat up fairly high so all the liquid gets absorbed, stirring frequently
  • Gradually add the stock, a ladleful at a time, wait till each has been absorbed before adding the next one, this will take about 30 minutes

  • Now add the strained porcini liquid, let that absorb slightly before adding the porcini mushrooms
  • Finally add the spinach and stir in until wilted
  • Season and serve with parmesan cheese and ciabatta


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Old 07-13-2010, 04:29 PM   #2
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Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,302
That sounds really good. Is this a stand-alone meal or did you add anything to it?

A little bit Ginger. A little bit Mary Ann.
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Old 07-14-2010, 08:56 AM   #3
Assistant Cook
Join Date: Jul 2010
Location: Alberta, Canada
Posts: 8
This sounds and looks so wonderful!
...and remember, where ever you go, there you are!

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