Truffle Mushroom Risotto with Nutty Spinach Salad

Method:

1. Prepare the base: Peel and finely chop the onion and celery. Heat 1 tablespoon of Wilson’s Truffle Flavoured Oil in a large high-sided pan over medium heat. Add the onion, celery, and half of the thyme leaves (15g), cooking for 10 minutes until softened.

2. Hydrate porcini mushrooms: In a bowl, cover the dried porcini mushrooms with boiling water and leave to rehydrate.

3. Add mushrooms: Tear up or halve the mixed mushrooms, leaving any smaller ones whole, and stir them into the softened onion and celery. Drain, chop, and add the porcini mushrooms, reserving the soaking liquid.

4. Simmer stock: In a separate pan, simmer the vegetable stock and add the porcini soaking liquid, discarding any grit.

5. Cook the risotto: Stir in the Arborio rice and cook for 2 minutes, then pour in the white wine and cook until absorbed. Add the stock a ladleful at a time, stirring constantly, allowing each ladle to be absorbed before adding the next. Continue until the rice is cooked but still has a slight bite, about 20 minutes.

6. Make the salad: Toast the hazelnuts in a dry pan over medium heat until golden, then crush them in a pestle and mortar. Mix the lemon juice, yoghurt, Wilson’s extra virgin olive oil, and seasoning to make a dressing. Divide the baby spinach between plates, drizzle over the dressing, and sprinkle with hazelnuts.

7. Finish the risotto: Once the risotto is cooked, turn off the heat and stir in the grated Parmesan, remaining thyme, and butter. Season to taste and cover for 2 minutes to let it become creamy.

8. Drizzle with truffle oil: Before serving, drizzle an extra 1 tablespoon of Wilson’s Truffle Flavoured Oil over the risotto to enhance the flavour.

9. Serve: Serve the truffle mushroom risotto alongside the nutty spinach salad and finish with a fine grating of Parmesan.