Classic Ricotta & Spinach Calzone
A classic Italian-American favourite, these calzones are stuffed with creamy ricotta, tender spinach, and gooey mozzarella, all baked inside a golden-brown crust.
Classic Mushroom & Thyme Risotto
This Classic Mushroom & Thyme Risotto is a timeless recipe that brings the heart of Italian cooking to your dinner table. The key to its incredible flavour lies in the slow, patient process of stirring hot stock into starchy Arborio rice, which releases its creaminess to create a velvety, luxurious texture without any cream.
The combination of sautéed mushrooms and fresh thyme provides a deep, savoury, and earthy flavour profile that pairs perfectly with the salty tang of Parmesan cheese. It's an elegant main course for a special occasion, yet comforting and straightforward enough for a satisfying weeknight meal.
Ingredients
- 100ml Dry White Wine (optional)
- 4 sprigs Fresh Thyme leaves picked
- 300g Arborio Rice
- 2 tbsp Olive Oil
- 2 cloves Garlic minced
- 250g Chestnut Mushrooms sliced
- 25g Unsalted butter
- 50g Parmesan Cheese freshly grated, plus extra for serving
- 1 Onion finely chopped
- Salt and black pepper, to taste
- 1.2 litres Vegetable Stock hot
Method
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- Heat the vegetable stock in a saucepan and keep it at a gentle simmer over a low heat.
- In a separate large, heavy-based pan or pot, heat the olive oil over a medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent.
- Add the minced garlic and sliced mushrooms to the pan. Cook for 5-8 minutes until the mushrooms have released their liquid and started to brown. Stir in the fresh thyme leaves.
- Add the Arborio rice to the pan and stir for 1-2 minutes until the grains are coated in oil and slightly translucent at the edges. This is called 'toasting' the rice.
- If using, pour in the white wine and let it bubble away, stirring until it has been fully absorbed by the rice.
- Begin adding the hot stock, one ladleful at a time. Stir continuously until the liquid is almost fully absorbed before adding the next ladleful. Continue this process for 18-20 minutes.
- After about 18 minutes, start tasting the rice. It should be tender with a slight bite in the centre (al dente). You may not need to use all the stock.
- Once the rice is cooked, remove the pan from the heat. Vigorously stir in the butter and grated Parmesan cheese. Season with salt and freshly ground black pepper to your taste.
- Let the risotto rest for a minute, then serve immediately in warm bowls with an extra grating of Parmesan on top.
Notes
For a deeper mushroom flavour, use a mix of mushrooms like cremini, shiitake, and oyster. You can also rehydrate dried porcini mushrooms and add both the mushrooms and their soaking liquid to the risotto.
It is crucial to use hot stock. Adding cold stock will cool everything down, shock the rice, and hinder the release of starch, resulting in a less creamy risotto.
For an extra-rich finish, stir in a tablespoon of cold butter along with the Parmesan cheese at the very end. This technique, known as 'mantecare', makes the risotto incredibly glossy and smooth.
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