Spinach and Mushroom Risotto
Serves 4
Ingredients:
1 cup Italian Arborio rice
3 + 3 T e. v. olive oil
2 medium onions, coarsely chopped
1 1/2 cups fresh mushrooms, sliced - shittake, porcini, or other variety
1 1/2 cups fresh spinach leaf, cleaned and de-stemmed
Fresh Basil and Thyme - to taste
2 cloves garlic, chopped and salted
1 cup dry white wine, chardonnay or pinot grigio
6 - 8 cups veggie stock, preferably homemade (or use Kitchen Basics brand)
1/2 cup pecorino Romano cheese
2 T butter
1/4 cup Fresh, finely diced, Italian Parsley
!/4 cup grated parmigiano-reggiano
Preparation:
In a large cast iron skillet or large non-stick skillet, heat 3 T olive oil to medium low.
Carmelize the onions, add the garlic, basil, and thyme; when garlic begins to brown, deglaze with the white wine and add a splash of veggie stock. Reduce. Add 1/4 stick of butter, and when the butter melts, add the mushrooms. Sautee mushrooms until soft and butter is absorbed. Deglaze again with white wine. Reduce.
Add the rest of the olive oil (approx 3 T) to the same pan and heat for 30 seconds, then add the Italian Arborio rice.
Toss the rice in the mire poiux a few times to coat it well with oil. This helps the rice to absorb the cooking juices slowly. It also helps create the silky texture that is risotto.
Now add a cup or two of the stock, stir a little, make sure the developing risotto is completely covered with juices and simmer over low heat. Let the risotto just simmer for a few minutes, until the liquid is absorbed and the liquid level is just below the top of the rice.
Add more stock. You don't have to stir this time but make sure the rice is completely covered again.
And just keep repeating this for about fifteen minutes or so. You are just about done now, so add the fresh spinach.
Let the level of the liquid in your risotto reduce by about half.
It's now time to taste for tenderness of the rice. If the rice is tender enough for your personal taste (we like it really tender with just a tiny bit of crispness), add the cheese and butter, stir them in thoroughly and let the risotto continue to cook until almost all of the liquid has been absorbed, then remove from heat.
Please let the dish stand for about 5-7 minutes so the flavors can marry a bit more. (LOL, a *bit* more married than before!)
Serve in bowls.
Top with grated Parmigiano-reggiano and freshly chopped Italian Parsley.
Enjoy!!!!
