Bold Bean Co
We all love a risotto. Here, the creaminess of the white beans creates a base similar to a risotto, but without the added sluggishness you may feel after a weighty bowl of rice. Plus, it's made in half the time without the laborious task of stirring risotto rice: DOUBLE WIN.
15-20g dried porcini mushrooms
- 300g fresh mushrooms, sliced into bitesized chunks
- 25g of butter, plus another nob for finishing
- A small handful of thyme sprigs, leaves picked
- 1 onion, diced
- 2 garlic cloves, sliced
- 200 ml white wine or vermouth
1 x 700g jar of Bold Bean Co Organic White Beans (or 2 x 400g tins, such as haricot or cannellini)
- 25g parmesan, grated, plus extra to serve
- 1 bunch parsley (15 g), finely chopped (optional)
- Crispy breadcrumbs, to serve (optional)
First, soak your porcini mushrooms in 200ml boiling water. Set aside.
- Dry fry your mushrooms in a pan (without any oil) in batches on a medium high heat, when they are browned and have lost most of their water, add the butter to the mushrooms and lower to a medium heat. Add the thyme and the onion to the mixture and cook for 7-8 minutes until the onion has softened, stirring often.
- Add the sliced garlic and cook for 1 minute until fragrant.
- At this point, turn the heat up to high and add the wine. Reduce until there is virtually no liquid in the mixture left. At this point, add the porcini mushrooms with their stock and reduce by half.
- Lower to a medium high heat and stir through the beans with their bean stock.
- Keep cooking until the bean-otto has reduced into a similar consistency to risotto. Just before serving, fold through a knob of butter and the parmesan. Give the mixture a good grind of black pepper and serve in bowls, topped with crispy breadcrumbs for crunch and parsley for freshness.