I’m trying to use up dry ingredients in my kitchen cupboard before we start packing (which really should be today!). I made broad beans and porcini mushroom risotto for Saturday night’s dinner. I decided to add fresh broad beans to the dish for a bit of a bite, and also to make up for the fact that we haven’t been eating much in the way of greens the last few days.
- 300g arborio rice
- 2 vegetable stock cubes (or make your own stock) mixed with 500ml water
- a handful of fresh broad beans, halved, or quartered
- a packet of dried porcini mushrooms – soaked in hot water for 30 minutes, then drained
- 3 celery stalks, finely sliced
- 1 whole onion, finely chopped
- olive oil
- a knob of butter
- salt and pepper to taste
- half a lemon
- Heat up some olive oil in heavy based pan
- Add onions and celery, a pinch of salt, and cook until vegetables are soft. This should take about 5 minutes on a low heat
- Add the rice and gently mix the onions, celery and oil for another 5 minutes until the rice soaks up all that lovely flavour
- Add in the broad beans and mushrooms. I drained the mushrooms of its soaking water as I’ve always found it gritty. However there is plenty of woodiness left in the soaked mushroom to flavour the risotto
- Pour in half the stock (£250ml) and stir. I credit Bill Granger for his cheat’s risotto cooking method. Put the lid on for 10 -15 minutes or so until the stock is absorbed into the rice
- Give the risotto a good stir and add in 150ml of the stock. Another stir and leave rice to cook. This should take another 10 minutes. ( I made extra stock just in case the rice was undercooked)
- Season the risotto with salt and pepper, and if rice is cooked, remove from the heat. Add a knob of butter into the rice, and leave the lid back on for another minute.
- Serve risotto with a squeeze of lemon.