Porcini and spinach risotto

Rich, flavourful porcini risotto made creamy with parmesan, butter and mascarpone, finished with buttery garlicky spinach spooned over the top.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a pan of salted water to a boil over a high heat. Add the spinach, stir it for 10 seconds, then drain it in a colander. Squeeze it with a pair of tongs until there is no more excess water, then chop it finely and leave it to one side.

Step 2

To make the risotto, heat the olive oil in a straight-sided saucepan over a medium heat. Add the onion and celery and cook it gently for 2 minutes, then add the carnaroli rice. Cook it for a further 3 minutes, stirring continuously, then add the white wine.

Step 3

A couple of ladlefuls at a time, start adding the stock, ensuring that the rice is always covered by a couple of centimetres of liquid. Cook the risotto like this for 10 minutes, stirring as you go, then add the chopped porcini mushrooms. Cook for a further 8 minutes, then add the parmesan, 50g (1½oz) of the butter and all the mascarpone. Stir vigorously until the risotto is emulsified, then check the seasoning and the texture of the rice; it should have a nice bite. Turn off the heat, place a lid on the pan and leave the risotto to rest for 2 minutes.

Step 4

In a small saucepan, melt the remaining 25g (1oz) of butter and add the garlic. Cook for 30 seconds, then add the spinach. Mix well and leave to one side.

Step 5

Serve the risotto in warmed bowls with a spoonful of the chopped garlicky spinach on top.