Porcini mushroom and spinach risotto recipe
 Theo Randall’s comforting risotto with garlicky greens uses dried porcini mushrooms and homemade vegetable stock to add a real depth of flavour. The creamy mascarpone makes it extra indulgent. 2 carrots, peeled and roughly chopped 1 leek, washed and roughly chopped2 celery sticks, washed and roughly chopped1 tsp sea salt 2 carrots, peeled and roughly chopped 1 leek, washed and roughly chopped 2 celery sticks, washed and roughly chopped 1 tsp sea salt 200g/7oz spinach 75g/2¾oz unsalted butter ½ garlic clove, crushed to a paste2 tbsp olive oil1 small onion, finely chopped1 celery stick, finely chopped250g/9oz carnaroli risotto rice 20g/¾oz dried porcini mushrooms, soaked in boiling water, drained and finely chopped100g/3½oz Parmesan, grated (or similar vegetarian hard cheese), plus extra to serve75g/2¾oz mascarpone 1 tsp chopped flatleaf parsley sea salt and freshly ground black pepper 200g/7oz spinach 75g/2¾oz unsalted butter ½ garlic clove, crushed to a paste 2 tbsp olive oil 1 small onion, finely chopped 1 celery stick, finely chopped 250g/9oz carnaroli risotto rice 20g/¾oz dried porcini mushrooms, soaked in boiling water, drained and finely chopped 100g/3½oz Parmesan, grated (or similar vegetarian hard cheese), plus extra to serve 75g/2¾oz mascarpone 1 tsp chopped flatleaf parsley sea salt and freshly ground black pepper Method To make the vegetable stock, place all the ingredients along with 3 litres of cold water into a large saucepan and slowly bring to the boil. Turn down the heat to low and simmer very gently for 20–30 minutes, then strain through a sieve into another pan. Keep warm. Meanwhile, to make the risotto, bring a pan of salted water to the boil. Add the spinach, stir so it is submerged under the water and count to ten, then transfer the spinach to a colander and squeeze with a pair of tongs until there is no more excess water. Chop the spinach finely.Melt 25g/1oz of the butter in a small saucepan over a medium heat, then add the crushed garlic and cook for 30 seconds. Add the cooked spinach, mix well then remove from the heat and leave to one side. Heat a straight-sided saucepan and add the olive oil, onion and celery. Cook for 2 minutes then add the carnaroli rice, cook for a further 3 minutes stirring continuously, then start adding the vegetable stock, a couple of ladles at a time. Stir the risotto as you continue to slowly add the rest of the stock, making sure the rice is always covered by 2cm/¾in of liquid. Cook for 10 minutes then add the chopped soaked porcini mushrooms. Cook for a further 8 minutes.Add the grated Parmesan, 50g/1¾oz butter, mascarpone and parsley. Stir vigorously until the risotto is emulsified, then check the seasoning and the texture of the rice – it should have a nice bite. Season with some salt and freshly ground black pepper, if needed. Place a lid on the risotto and leave to rest for 2 minutes. Serve the risotto in hot bowls with a spoonful of the chopped garlicky spinach in the middle. Finish with a little more Parmesan. To make the vegetable stock, place all the ingredients along with 3 litres of cold water into a large saucepan and slowly bring to the boil. Turn down the heat to low and simmer very gently for 20–30 minutes, then strain through a sieve into another pan. Keep warm. To make the vegetable stock, place all the ingredients along with 3 litres of cold water into a large saucepan and slowly bring to the boil. Turn down the heat to low and simmer very gently for 20–30 minutes, then strain through a sieve into another pan. Keep warm. Meanwhile, to make the risotto, bring a pan of salted water to the boil. Add the spinach, stir so it is submerged under the water and count to ten, then transfer the spinach to a colander and squeeze with a pair of tongs until there is no more excess water. Chop the spinach finely. Meanwhile, to make the risotto, bring a pan of salted water to the boil. Add the spinach, stir so it is submerged under the water and count to ten, then transfer the spinach to a colander and squeeze with a pair of tongs until there is no more excess water. Chop the spinach finely. Melt 25g/1oz of the butter in a small saucepan over a medium heat, then add the crushed garlic and cook for 30 seconds. Add the cooked spinach, mix well then remove from the heat and leave to one side. Melt 25g/1oz of the butter in a small saucepan over a medium heat, then add the crushed garlic and cook for 30 seconds. Add the cooked spinach, mix well then remove from the heat and leave to one side. Heat a straight-sided saucepan and add the olive oil, onion and celery. Cook for 2 minutes then add the carnaroli rice, cook for a further 3 minutes stirring continuously, then start adding the vegetable stock, a couple of ladles at a time. Heat a straight-sided saucepan and add the olive oil, onion and celery. Cook for 2 minutes then add the carnaroli rice, cook for a further 3 minutes stirring continuously, then start adding the vegetable stock, a couple of ladles at a time. Stir the risotto as you continue to slowly add the rest of the stock, making sure the rice is always covered by 2cm/¾in of liquid. Cook for 10 minutes then add the chopped soaked porcini mushrooms. Cook for a further 8 minutes. Stir the risotto as you continue to slowly add the rest of the stock, making sure the rice is always covered by 2cm/¾in of liquid. Cook for 10 minutes then add the chopped soaked porcini mushrooms. Cook for a further 8 minutes. Add the grated Parmesan, 50g/1¾oz butter, mascarpone and parsley. Stir vigorously until the risotto is emulsified, then check the seasoning and the texture of the rice – it should have a nice bite. Season with some salt and freshly ground black pepper, if needed. Place a lid on the risotto and leave to rest for 2 minutes. Add the grated Parmesan, 50g/1¾oz butter, mascarpone and parsley. Stir vigorously until the risotto is emulsified, then check the seasoning and the texture of the rice – it should have a nice bite. Season with some salt and freshly ground black pepper, if needed. Place a lid on the risotto and leave to rest for 2 minutes. Serve the risotto in hot bowls with a spoonful of the chopped garlicky spinach in the middle. Finish with a little more Parmesan. Serve the risotto in hot bowls with a spoonful of the chopped garlicky spinach in the middle. Finish with a little more Parmesan.