This is how you make this luxurious risotto with porcini and mackerel within 30 minutes

4 persons | 30 minutes

Required

• 15 g dried funghi porcini
• 1 stalk celery
• 1 shallot
• 1.5 l vegetable stock
• olive oil
• 350 g risotto rice
• 1 glass of white wine*
• 40 g Parmesan
• 125 g (tin) mackerel fillet in oil (MSC)
• a few sprigs of chives

*Risotto has wine in it, so leave this dish to the adults.

That’s how you make it

1. Pour boiling water over the porcini and let it sit for an hour.
2. Finely chop the celery and shallot.
3. Heat the broth in a pan.
4. Fry the celery and shallot over a low heat for 10 minutes in a good splash of olive oil until translucent.
5. Add the rice and turn up the heat. Keep stirring until you smell nuts and the rice starts to stick to the pan.
6. Pour in the white wine until incorporated. Set a timer for 17 minutes.
7. Add a ladle of stock to the risotto and stir until fully incorporated. Repeat until 10 minutes have passed.
8. Then add the porcini with a little soaking water. Once this has also been incorporated, keep adding the stock spoon by spoon until the 17 minutes are up.
9. Taste to see if the rice is al dente, if not, continue adding stock and stirring. Note, risotto should be a little runny and will firm up if you let it sit for a while.
10. Grate in the Parmesan cheese and add the mackerel fillet pieces (check for bones), stir well.
11. Put the lid on the pan and let it stand for another 5 minutes.
12. Finely chop the chives and sprinkle over it last.

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More inspiration for the kitchen? Every Saturday there is a new recipe on KekMama.nl or view the previous recipes here.