Risotto de setas silvestres y espinacas

Ingredientes

• 25 g dried porcini
• 50 g butter
• 1 small onion finely chopped
• 1 clove garlic crushed
• 200 g chestnut mushrooms sliced
• 150 g risotto rice
• a glass white wine
• 750 ml vegetable stock kept simmering
• 100 g spinach washed and chopped
• few shavings (optional) parmesan

Preparación

1. 1

   Soak the porcini in a cup of boiling water for 10 minutes. Strain the liquid through a sieve to remove any grit and keep for the risotto. Roughly chop the porcini.

2. 2

   Heat the butter in a wide shallow pan and cook the onion and garlic until softened. Add the chestnut mushrooms and cook for 5 minutes, then add the porcini and risotto rice and stir until coated.

3. 3

   Tip in the wine and bubble until it’s all absorbed. Gradually add the stock and porcini soaking liquid, stirring until the rice is tender but still has a little bite (you might not need all the stock). Stir through the spinach until just wilted. Serve sprinkled with a little parmesan if you like.