Porcini mushroom and spinach risotto

1. 1

   To make the vegetable stock, place all the ingredients along with 3 litres of cold water into a large saucepan and slowly bring to the boil. Turn down the heat to low and simmer very gently for 20-30 minutes, then strain through a sieve into another pan. Keep warm.

2. 2

   Meanwhile, to make the risotto, bring a pan of salted water to the boil. Add the spinach, stir so it is submerged under the water and count to ten, then transfer the spinach to a colander and squeeze with a pair of tongs until there is no more excess water. Chop the spinach finely.

3. 3

   Melt 25g/1oz of the butter in a small saucepan over a medium heat, then add the crushed garlic and cook for 30 seconds. Add the cooked spinach, mix well then remove from the heat and leave to one side.

4. 4

   Heat a straight-sided saucepan and add the olive oil, onion and celery. Cook for 2 minutes then add the carnaroli rice, cook for a further 3 minutes stirring continuously, then start adding the vegetable stock, a couple of ladles at a time.

5. 5

   Stir the risotto as you continue to slowly add the rest of the stock, making sure the rice is always covered by 2cm/¾in of liquid. Cook for 10 minutes then add the chopped soaked porcini mushrooms. Cook for a further 8 minutes.

6. 6

   Add the grated Parmesan, 50g/1¾oz butter, mascarpone and parsley. Stir vigorously until the risotto is emulsified, then check the seasoning and the texture of the rice - it should have a nice bite. Season with some salt and freshly ground black pepper, if needed. Place a lid on the risotto and leave to rest for 2 minutes.

7. 7

   Serve the risotto in hot bowls with a spoonful of the chopped garlicky spinach in the middle. Finish with a little more Parmesan.

1 serving ≈ 550 g

Nutrition values are estimates. - means data is unavailable.