Serves: 4
INGREDIENTS
2 tablespoons extra virgin olive oil
1 onion, finely sliced
1 clove garlic, crushed
1 stick celery, finely sliced
1 tablespoon fresh thyme leaves
250g Arborio rice
1⁄2 cup dry white wine
600ml vegetable stock, hot
350g assorted mushrooms (a mixture of shiitake, enoki, and oyster)
1 tablespoon butter
250g spinach, washed, stalks removed, and leaves shredded
1⁄2 cup freshly grated Parmesan cheese, plus extra for garnish
75ml cream (optional)
sea salt and freshly ground pepper
METHOD
Heat the oil in a heavy-based pan and sauté the onion, garlic, celery, and thyme gently until soft. This will take about 10 minutes.
Add the rice, tossing to coat with the oil and warm through [this is called toasting the rice]. Pour in the wine. Stir for a minute until the wine is absorbed, then add one cup of the hot
stock. Stir continuously until all the liquid has been absorbed before adding another half cup of the stock.
Continue in this way, stirring and gradually adding the stock until the rice is al dente or cooked to your liking.
Meanwhile, sauté the mushrooms in the butter and season well with sea salt and freshly ground pepper.
Add the spinach, Parmesan, and cream to the risotto.
Stir for a minute to allow the spinach to wilt, season to taste, and serve immediately.
To Serve: Divide the risotto between plates, top with mushrooms, and grate over some extra Parmesan cheese. Serves 4
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