Porcini and pea risotto with nutritional yeast

Ingredients

For 1 serving

• Carnaroli rice75 g
• Porcini mushrooms120 g
• Peas80 g
• Shallot20 g
• Nutritional yeast10 g
• Extra virgin olive oil1 tablespoon
• Vegetable broth400 ml
• Parsley3 g
• Saltto taste

Contains: celery,

In season: September – November

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat.
2. Clean the porcini by scraping the soil off the stems with a small knife and wiping them with a damp cloth, without washing them under water; slice them about half a centimetre thick. Peel and finely chop the shallot.
3. In a heavy pan heat half the oil over a medium-low heat and fry the shallot for 3 minutes, until translucent; add the Carnaroli rice and toast it for 2 minutes, stirring, until the grains are glossy and hot to the touch.
4. Add a couple of ladles of hot stock and cook over a medium heat, adding more only once the previous lot has been absorbed and stirring often; after 8 minutes add the porcini, the peas and a pinch of salt.
5. Carry on cooking for 9–10 minutes, adding stock as needed, until the rice is al dente and the risotto is loose enough to ripple when you shake the pan.
6. Meanwhile wash and chop the parsley. Turn off the heat, beat in the remaining oil and the nutritional yeast vigorously, cover and leave to rest for a minute; serve with the parsley.