As part of their new Speciality Ingredients range, they have produced a porcini mushroom paste that is full of salty, savoury yumminess. They recommend trying it in pasta or soup, however the Scrumptious household enjoy a tasty risotto every now and again so we gave it a go.
It was a resounding success! The paste added that lovely umami taste to the risotto without us having to go through the hassle of soaking the dried mushrooms for hours. We used half a jar which was more than enough to feed us and a hungry toddler. Please bear in mind that cooked rice can be dangerous if left at room temperature so if you are feeding a child using the recipe below, serve as soon as it is cooked and cooled enough. Please also check their salt levels for the day and omit the wine.
**The recipe has been amended from the BBC's Really Easy Risotto recipe**
Porcini Mushroom and Asparagus risotto
- 1 tbsp olive oil
- 1/2 white onion, chopped
- 1 garlic clove, crushed
- A handful of white or chestnut mushrooms
- 1 small glass of dry white wine (omit if feeding to a child - why not just drink it while cooking?!)
- 120g arborio risotto rice
- 1/2 jar Sainsbury's Porcini Mushroom paste
- 1 pint hot vegetable stock (try Marigold Reduced Salt Bouillon or Heinz Cook at Home stock cubes, especially if feeding to a child)
- 1 tbsp chopped fresh basil
- 10g butter
- Freshly grated parmesan
- As many asparagus spears as you like!
- Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned.
- Stir in the rice and coat in the oil. Pour in the wine (if using) and simmer, stirring, until the liquid has been absorbed. Add the porcini mushroom paste and allow to sizzle a little, but don't allow the rice to dry out. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
- Meanwhile, prepare the asparagus tips by holding at both ends, bending and allowing them to snap. Set aside the tips and chop the stems thinly until you reach the part that feels woody, discard this part. Steam the tips until tender but NOT mushy.
- Add the sliced asparagus stems to the risotto and stir through. Cook for a couple of minutes, adding a splash of hot water if it starts to stick. Then stir through most of the chopped basil, parmesan and butter.
- Allow to sit for a few minutes as this will relax the rice, allowing it to ooze out its starch, making the risotto even creamier. When serving, top with the steamed asparagus tips and a little more chopped basil.
Yum! I'd love to hear your comments below if you make this, or if you have any questions about the recipe or the product.
Disclaimer: Sainsburys sent me the product for review purposes only