Mushroom & Spinach Risotto
Before you start
Get this prep done first and the cook runs a lot calmer: all knife work with no heat.
1 onion: finely diced
Garlic: 2 cloves, crushed
250g chestnut mushrooms: sliced
50g Parmesan: finely grated
In order
6:18 pm
20 min
hob
Soak porcini and warm the stock
25g dried porcini · 300ml boiling water · 1 litre vegetable stock
○ mostly hands-off
Done when: porcini are soft; strain the soaking liquid into the stock (it’s packed with flavour) and keep the stock at a gentle simmer throughout
6:23 pm
7 min
hob
Soften the onion
1 onion · 2 tbsp olive oil
● hands-on
Done when: very soft and translucent; no colour, medium-low heat throughout
6:30 pm
6 min
hob
Fry the mushrooms
250g chestnut mushrooms · 2 cloves garlic · porcini (drained & chopped)
● hands-on
Done when: golden with no steam; high heat, don’t crowd the pan or they’ll steam instead of brown
6:36 pm
2 min
hob
Toast the rice
300g Arborio or Carnaroli rice
● hands-on
Done when: edges translucent; this toasts the starch and stops the risotto turning gluey
6:38 pm
2 min
hob
Deglaze with wine
150ml dry white wine
● hands-on
Done when: fully absorbed; the alcohol smell should be gone
6:40 pm
16 min
hob
Add stock ladle by ladle
warm stock (kept simmering throughout)
● hands-on
Done when: rice is al dente and the risotto moves like a slow wave when you shake the pan, about 16–18 min
6:56 pm
3 min
hob
Mantecare: stir in spinach, butter & Parmesan
100g baby spinach · 30g cold butter · 50g Parmesan
● hands-on
Done when: spinach wilted, risotto glossy and creamy; this is the step that makes it restaurant-quality
6:59 pm
1 min
Rest off the heat
○ mostly hands-off
Note: risotto will not keep; serve immediately in warmed bowls
7:00 pm
Plate & serve
Timings are scheduled so everything is ready at 7:00 pm. Adjust the “Ready by” time above to fit your meal.