Mushroom Risotto with Prosecco and Pine Nuts — Wholy Goodness

Updated at: Wed, 16 Aug 2023 23:56:25 GMT

Step 1

Clean the mushrooms:- Clean mushrooms either by wiping any excess dirt off with a damp tea towel or immersing them in a sink or tub of water for a few minutes, rubbing any excess dirt off with your fingers, and then drain and rinse in a colander. There are varying opinions about wetting mushrooms but I clean mine like this and in risotto, they are absolutely fine.

Step 2

Make the risotto:- Lightly coat the bottom of a large pot with oil and place on a medium-high heat. Add finely chopped shallots/onions and cook until clear. Add finely chopped garlic and stir for one minute. Add rice and stir until it is well coated in oil and almost translucent. Add prosecco and stir constantly until it is absorbed/evaporated.- Add 1C (250ml) of veggie stock, stir and bring to a low simmer. Some people like to have their veggie stock simmering away in a pan next to them but I am much too lazy for that so I just pour it in at whatever temperature my stock is (which depends on if I'm using a liquid stock or a powdered on that you turn into liquid by adding boiling water). Continue to simmer, topping up with stock and stirring frequently to ensure nothing is sticking to the bottom of the pan. Once you run out of stock, you can use boiling water. Depending on what type of rice you use you will need up to about two cups (500ml) worth. - While rice is cooking, chop your mushrooms into a mixture of fine slices and rough chunks. Once the rice has been cooking for about 30 minutes, add the mushrooms. Add more stock/water if you need to but not too much - the mushrooms will release delicious liquid into the risotto as they cook. Continue to stir and add stock/water until the rice is cooked. This will take approximately 45 minutes in total. Lower the heat if things start to get sticky in the bottom of the pan near the end of the cooking time.- Once the rice is cooked, add a lot of freshly cracked black pepper, and additional salt if you need it. Stir through the spinach and most of the pine nuts, along with the thinly sliced basil. Remove the pot from the heat and allow to sit for a few minutes, then give it another stir.- Spoon into bowls and top with remaining pine nuts and basil leaves. Enjoy immediately, either alone or with bread and a side salad and of course, with the rest of the prosecco.

Step 3

To thinly slice the basil, stack a few leaves on top of one another and then cut through them with a sharp knife. Leaves should be dry otherwise they bruise when you cut them, so if you need to wash your basil, do this at the beginning when you wash your mushrooms or ideally the day you bring it into your kitchen.

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