2 cups of Aborio Risotto rice OR if you want to be healthier you can use brown short grain rice or wild rice (takes about 20 minutes longer and needs more liquid - see below)
(Mushrooms should be the dominant ingredient rather than the rice)
400g chestnut mushrooms - washed and sliced
200g- mixed exotic mushrooms - washed and sliced
Half cup of dried porcini mushrooms - washed then soaked for 30-60 minutes
1 litre of stock (can be chicken, mushroom or vegetable stock using filtered water) or if reducing salt intake, just water.
5 cloves of crushed garlic
Light olive oil for cooking
Splash of extra virgin olive oil to serve
4-5 handfuls of young spinach leaves
Pinch of finely ground mineral salt
1 tpn of ground white pepper or a pinch of cayenne pepper
Option: Truffle oil
Place a large pan on medium-high heat and add some light olive oil.
Add the sliced mushrooms and garlic, stirring all the time.
Add the rice and stir thoroughly, don’t allow to catch on bottom, add half the liquid. Drain the porcini mushrooms saving the brown liquid.
Chop the now moist mushrooms and add to pan. Also add the brown liquid but making sure the grainy residue remains at the bottom and is discarded.
Watch the mixture in the pan stirring regularly.
As it thickens add more liquid until the rice is soft. Once all the liquid has been soaked up,
add all the spinach; a little extra virgin olive oil or truffle oil and season if required.
Serve immediately with the rocket salad.
Reducing arsenic when using brown or wild rice.
Brown rice can contain arsenic due to residues in the soil from poor farming methods for previous crops. You can reduce this by semi cooking the brown rice in plenty of water, strain and add to the risotto continue cooking as instructed.