Like many classic Italian food recipes, the trick with this delicious risotto is to use great ingredients – including dried porcini or mixed mushrooms gives an extra earthy flavour to the fresh chestnut mushrooms. Adding rosemary and good quality chicken stock will bring it all together – along with a little patience! Slow, steady stirring will yield a soothing creamy dish.
- 25 g (1 oz) dried porcini mushrooms or mixed musgrooms
- 55 g (2 oz) Bertolli Original Spread, plus extra to serve
- 1 small onion, finely chopped
- 280 g (10 oz) chestnut mushrooms, sliced
- 350 g (12 oz) Arborio rice or risotto rice
- A little salt and black pepper
- 1 large fresh rosemary sprig
- 150 ml (¼ pint) dry white wine
- 1.3 litres (2¼ pints) good quality hot chicken or vegetable stock
- Parmesan cheese shavings, to serve
- Place the dried mushrooms in a small bowl and cover with 300ml (½ pint) hot water. Leave to soak for about 20 minutes, stirring occasionally. Lift out the mushrooms, squeezing out the liquid and chop finely. Strain and reserve the liquid.
- In a large pan, melt the Bertolli and add the onion. Cook over medium heat for about 5 minutes, stirring occasionally, until soft but not browned. Add the fresh mushrooms and cook, stirring for about 2 minutes. Add the rice and cook, stirring for another 2 minutes. Stir in the dried mushrooms, seasoning and rosemary sprig.
- With the heat on high, add the wine and stir until it evaporates. Now begin to add the hot stock, a ladle at a time, and allow the rice to cook gently, stirring frequently, until the liquid has been absorbed. Continue in this way for 20-25 minutes until the rice is creamy and cooked but still has a slight bite.
- Before serving, remove the rosemary and stir in a generous knob of Bertolli. Cover and leave to stand for 2-3 minutes.
- Top with Parmesan shavings and serve with salad leaves.