We love a good risotto and this simple one doesn’t disappoint. Perfect cold weather comfort food.
Wine Suggestion: as this is a richer flavoured mushroom dish our first choice would be to head to a Nebbiolo, especially a good Barolo. With the addition of the spinach which has a fresh, iron bitterness we would swing back to a full-bodied white and go for a good Alsace Pinot Gris. The depth of flavour of this dish can balance a really intense Pinot Gris like one from Zind- Humbrecht, which sometimes can be edgy and a bit much for many foods. This one can handle it so push the boat out for flavour and enjoy.
As we had this as a weeknight treat, however, we found that a more humbleVilla Wolf Pinot Gris from the Pfalz also worked.
Porcini & spinach risotto – serves 2
- 25g dried porcini mushrooms
- 50g butter
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 200g chestnut mushrooms, sliced
- 150g risotto rice
- a glass of white wine
- 750ml veg stock, simmering (we use Marigold Swiss Bouillon powder)
- 100g spinach, washed & chopped
- parmesan shavings
Soak the porcini mushrooms in a cup of boiling water for 10 minutes. Strain the liquid through a sieve to remove any gritty bits and keep for later. Roughly chop the porcini.
Heat the butter in a wide shallow pan and cook the onion and garlic until softened. Add the chestnut mushrooms and cook for 5 minutes, then add the porcini and risotto rice and stir until coated.
Pour in the wine and bubble until it has been absorbed by the rice. Gradually add the stock and porcini soaking liquid, stirring until the rice is al dente (you may not need all of the stock). Stir through the spinach until just wilted and serve sprinkled with shavings of parmesan.
(Original recipe by Janine Ratcliffe in BBC Olive Magazine, February 2009.)