Porcini and Spinach Risotto
dried porcini 25 g (almost 1 oz)
butter 50 g (1/2 stick)
onion 1 small, finely chopped
garlic 1 clove, crushed
chestnut mushrooms 200 g, sliced (I used white button mushrooms) (about 7 oz.)
risotto rice 150 g (arborio rice)
white wine a glass (I used about 1/2 cup)
vegetable stock 750 ml (hot)
spinach 100 g, washed and chopped
shaved parmesan to toss on top
Soak porcini in a cup of boiling water for 10 minutes. Lift out the mushrooms and strain the liquid through a sieve to remove any grit and keep liquid for the risotto. Roughly chop the porcini.
Heat butter in a wide shallow pan and cook onion and garlic until softened. Remove the garlic if you've kept it whole. Add the chestnut mushrooms and cook 5 minutes. Add porcini and risotto rice and stir until coated.
Add wine and cook until it's all absorbed. Add stock and porcini liquid, gradually, while stirring, until rice is tender but still has a little bite. (You may not need all the stock.) Stir in the spinach until just wilted. Sprinkle parmesan on top and serve.