Mushroom risotto
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.
Cooking time35 minutes
Prep time10 minutes
Servings4 portions
Ingredients
- 25 grams dried porcini mushrooms or mixed musgrooms
- 55 grams Bertolli Originale buttery spread plus extra to serve
- 1 small onion finely chopped
- 280 grams chestnut mushrooms sliced
- 350 grams Arborio rice or risotto rice
- a little salt and black pepper
- 1 large fresh rosemary sprig
- 150 ml dry white wine
- 1.3 litres good-quality hot vegetable stock
- Parmesan cheese shavings to serve
| Energy (kcal) | 509 kcal |
| Energy (kJ) | 2131 kJ |
| Protein (g) | 8.7 g |
| Carbohydrate incl. fibre (g) | 86.9 g |
| Carbohydrate excl. fibre (g) | 83.1 g |
| Sugar (g) | 6.5 g |
| Fibre (g) | 3.8 g |
| Fat (g) | 9.2 g |
| Saturated fat (g) | 2.1 g |
| Unsaturated fat (g) | 6.6 g |
| Monounsaturated fat (g) | 2.8 g |
| Polyunsaturated fat (g) | 3.8 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 1 mg |
| Sodium (mg) | 830 mg |
| Salt (g) | 2.07 g |
| Vitamin A (IU) | 492 IU |
| Vitamin C (mg) | 1.4 mg |
| Calcium (mg) | 25 mg |
| Iron (mg) | 4.20 mg |
| Potassium (mg) | 528 mg |
Instructions
- 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.
