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Includes
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Mushroom risotto

Like many classic Italian food recipes, the trick with this delicious mushroom risotto is to use great ingredients including dried porcini or mixed mushrooms
  • 45 minutes
  • Prep time10 minutes
  • 4 portions
recipe image Mushroom risotto

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

Nutritional Guidelines
(per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. 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.
      2. 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.
      3. 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.
      4. Before serving, remove the rosemary and stir in a generous knob of Bertolli. Cover and leave to stand for 2-3 minutes.
      5. Top with Parmesan shavings and serve with salad leaves.

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