Silverbeet and Mushroom Risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the porcini and hot water in a heatproof bowl and leave to soak for 20 minutes. Remove the porcini with a slotted spoon and strain the liquid through a fine sieve over a bowl or jug. Set aside.

Step 2

Place the chicken stock in a saucepan and heat until it just comes to the boil. Remove from the heat and keep warm.

Step 3

Heat the olive oil in a large non-stick saucepan over medium heat, add the onion and thyme and cook until for 4–5 minutes or until the onion is soft and translucent but not coloured. Add the silverbeet stalks, field mushrooms and porcini and cook for 5 minutes or until the mushrooms have softened slightly. Add the silverbeet leaves and stir to wilt.

Step 4

Add the rice and stir to combine, then add 500 ml (2 cups) of the strained porcini liquid. Flatten the rice so the surface is even, then ladle in enough of the stock to just reach the surface. Continue to cook, folding the rice a few times so the grains cooking evenly; as the stock is absorbed, add another ladleful, tasting after each one is absorbed to check if the rice is tender. A tiny chalky centre is considered perfectly al dente; if you want it tender all the way through, add a bit more stock. Add the butter, then stir to melt.

Step 5

Grate over the Parmesan and season with pepper to taste. Fold to combine, then season with salt to taste. Serve immediately with a garnish of chopped parsley.