Dolcelatte, Cherry Tomato, White Wine Risotto

with Garlic Mushrooms

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Make this risotto for a simple supper dish that is full of flavour. It uses Dolcelatte Cheese, cooked in a generous amount of white wine with extra added ingredients and a topping of very garlicky, buttery mushrooms - totally wonderful!

   

Ingredients
 

 

• Generous wedge of butter

• 2-4 tablespoons of olive oil

• 1 large Spanish onion, roughly chopped

• 1 pack Pancetta (optional) chopped into small cubes

• 300g Arborio Risotto Rice (or similar)

• One Tablespoon of Fines Herbes (I use Ducros, which you can buy online)

• 3 wine glasses of Soave White wine

• 900ml hot chicken stock

• 150g  Dolcelatte Cheese

• 500g cherry tomatoes

• 4-6  cloves garlic, roughly chopped

• Handful of fresh chopped parsley

• 300g Chestnut Mushrooms, wiped and sliced

• Bag of washed baby Spinach leaves

• Salt and freshly ground black pepper

 
 
Method
 

1. Heat the butter in a large pan and cook the onion and garlic for 5 minutes until the onions are softened.
    

2. Add the rice and stir to coat in the butter and oil.
    

3. Pour in the wine and bubble vigorously for 2-3 minutes.
    

4. Meanwhile, in a separate pan, add a generous amount of butter with the crushed garlic and you can also add chopped parsley, which goes well with this combination, and the sliced mushrooms.   Saute gently until lightly golden and put to one side.
    

5. Stir about a quarter of the hot chicken stock into the rice. The chicken stock should be hot when it is added at each stage, so keep it heated in a separate pan. Keep stirring until it has been absorbed. Keep a further quarter of hot stock to add after the cheese and tomatoes have been added  - meantime,  continue in this way until three quarter of the stock has been added and absorbed, and the grains of rice still retain a little "bite" - this takes about 15 - 20 minutes.
    

6. Remove the risotto from the heat and stir through the Dolcelatte, crumbled into small pieces and then add the Cherry Tomatoes.  Keep some of the stock to add and stir constantly to prevent anything sticking to the bottom of the pan.
    

7. Finally stir in the spinach leaves and as soon as they are wilted, the risotto is ready to serve.
    

8. Top with the garlic mushroom mixture.