Perfect Mushroom Risotto

Risotto | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Use porcini mushrooms with nuts to make this super tasty risotto special. Creamy, juicy, and magnificent!

Ingredients

Onion - 1 head
Celery stalk - 2 pieces
Olive Oil - 1 fl oz
Thyme - 1.1 oz
Dried Chinese mushrooms - 0.7 oz
Fresh Mushrooms - 12.3 oz
Chicken Broth - 1 qt
Arborio rice - 10.6 oz
Dry White Wine - 4 fl oz
Parmesan Cheese - 1.4 oz
Butter - 0.7 oz
Hazelnut - 1.1 oz
Lemon - 1 piece
Natural Yogurt - 4 tablespoons
Olive Oil - 2 fl oz
Young Spinach "Belaya Dacha" - 3.5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel 1 onion, trim 2 celery stalks, then finely chop everything and place in a large skillet with high sides over medium heat with 1 tablespoon of olive oil.

Step 2

Chop half of the thyme leaves, add to the skillet, and cook for 10 minutes or until soft, stirring occasionally.

Step 3

Place the dried porcini mushrooms in a bowl, pour boiling water from the kettle over them, and let them soak.

Step 4

Cut all large mushrooms in half, leave the small and tender ones whole, then add them to the skillet.

Step 5

Coarsely chop the porcini mushrooms and add them to the skillet, reserving the mushroom broth.

Step 6

Bring the vegetable broth to a boil in a pot over low heat, then add the remaining mushroom broth through a fine sieve.

Step 7

Add the risotto rice to the skillet with the mushrooms and sauté for 2 minutes, then pour in the wine and stir until absorbed.

Step 8

Add a ladle of broth and wait for it to be fully absorbed before adding the next. Repeat this, stirring and working the starch into the rice, for 20 minutes or until the rice is cooked but still holds its shape.

Step 9

Meanwhile, toast the hazelnuts in a skillet over medium heat until golden, then roughly crush them with a pestle in a mortar.

Step 10

Squeeze the juice from 1 lemon into a small bowl, mix with natural yogurt, first-press olive oil, and a pinch of sea salt and black pepper.

Step 11

Divide 100 grams of young spinach among 4 plates, top with the yogurt dressing, then sprinkle with hazelnuts.

Step 12

Turn off the heat under the risotto, finely grate 35 grams of Parmesan and sprinkle with the remaining thyme leaves, then add the butter and season to taste with salt and pepper.

Step 13

Cover and let sit for 2 minutes to make the risotto creamy and oozy. Stir once more, then immediately serve on separate plates. Before serving, sprinkle the spinach salad with grated Parmesan.