Food Friday: Shiitakes and Creminis

I thought that this year might be as good a time as any to bring back my old weekly segment of Food Friday. I’ve been spending a lot more time in the kitchen lately, and I’m really loving it. It seems to me that the next logical step is to share some of my tasty, local creations with you, in the hopes that you might enjoy them too.

This last weekend David and I visited the local farmers’ market, where we found a range of delicious, fresh mushrooms. The farmer had portabella, shiitake, button, cremini and field mushrooms on hand, so we brought a variety home with us. The portabellas I used to do stuffed roasted mushrooms, the cremini and the shiitake went into an amazingly tasty risotto.


Mushroom Risotto with Spinach and Truffle Oil


About 4 cups sliced mushrooms (I used cremini and shiitake. Both are rich, earthy flavoured mushrooms, but you could use any sort that you prefer)

1 1/2 cups aborio rice

4 cups vegetable stock

2 cups fresh spinach, roughly chopped (another leafy green of your choice would also be fine, such as kale or collard greens)

1 cup shaved parmesan

olive oil (for frying the mushrooms)

truffle oil (for serving)

salt & pepper to taste


Thickly slice the mushrooms. Heat olive oil in a large saucepan and add mushrooms, stirring until they are slightly tender. Add in the arborio rice and stir until it is lightly coated with the oil. Add the vegetable stock and salt and pepper to taste, and leave to simmer with the lid on.

While the rice is cooking, wash and roughly chop the spinach. Shave parmesan (I like to use a fruit peeler). Keep an eye on the risotto and stir occasionally to prevent it sticking to the pan.

The rice should take about 20 minutes to absorb the water and be tender. If all of the water has been absorbed, but the rice is still a little crunchy, add a little more water and monitor closely. Once all of the liquid has been absorbed and the rice is soft, add the spinach. Mix through the rice and replace the lid. Leave for about 3 minutes.

Once the spinach has wilted into the risotto, remove from heat. Add the parmesan and mix through .

Serve, drizzled lightly with truffle oil.

{serves 4-6}

Not gonna lie, making a risotto look pretty is nigh on impossible


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