Try Gino's risotto ai funghi e piselli - that's Italian for mushroom and pea risotto!
492 calories per portion
20g sliced dried Porcini mushrooms
3 tbsp olive oil
1 large onion, finely chopped
2 tbsp fresh rosemary leaves, finely chopped
150g chestnut mushrooms, sliced
300g Arborio or Carnaroli rice
150g frozen peas, defrosted
1.2 litres warm vegetable stock, made with 2 stock cubes
30g salted butter
40g freshly grated Parmesan cheese
Salt and white pepper
1. In a medium size bowl, cover the dried Porcini mushrooms with cold water and soak for 30 minutes. Once softened, drain and reserve the flavoured water. Meanwhile, heat the oil in a large saucepan and fry the onion with the rosemary over a medium heat for about 3 minutes. Stir occasionally with a wooden spoon. Add in all the mushrooms and continue to cook for a further 3 minutes stirring occasionally.
2. Pour in the rice and stir continuously for 2 minutes, allowing the grains to toast in the olive oil and begin to absorb all the mushroom flavours. Pour in the water from the soaked Porcini mushrooms and continue to cook for a further minute.
3. Add in the peas and start to pour the warm stock a little at a time, stirring occasionally, allowing the rice to absorb the stock before adding more. Season with salt and pepper and cook gently on a low heat. If you need extra liquid, use warm water.
4. After about 18 minutes, when most of the stock has been absorbed, remove the saucepan from the heat and stir the butter into the risotto. It is very important that you stir the butter very fast into the rice for at least 15 seconds – this will create a fantastic creamy texture. Finally, stir in the Parmesan cheese and serve immediately.