Mushroom risotto with spinach

Name: How to cook Mushroom risotto with spinach - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Mushroom risotto with spinach

My company holds a weekly department meeting every Wednesday, and at those meetings there's usually a non-business related roundtable to break the ice. Today's starter topic was favourite foods, which is always a guaranteed hit. Anyway, one of my colleagues named risotto as her top dish, which got me thinking that it's been ages since I cooked up a batch, and I should probably get back to it. Since steak was already on the menu for dinner, I thought mushrooms and spinach would be the perfect accents to feature. Fortunately, in spite of my lack of practice, the risotto turned out perfect. Creamy, rich, slightly al dente, and full of mushroomy goodness. Squisito.

Ingredient

Food ration :

4 to 6 servings

Cooking time :

30 minutes

2 cups

button mushrooms, brown or white

5 cups

chicken broth

onion, finely diced

2 cloves

garlic, very thinly sliced

2 cups

arborio rice

1 cup

dry white wine

packed cup baby spinach

1 cup

freshly grated parmesan

Cooking instructions

* Step 1

Thrown half of the mushrooms into a food processor. Remove the stems from the other half, and throw those in the processor as well. Pulse several times until the mushrooms are almost pate like in texture. Slice the remaining mushroom caps very thinly and set everything aside.

* Step 2

Bring the stock to a simmer in a medium pot, then turn it to low to keep warm.

* Step 3

Add a good glug of olive oil and a heap tbsp butter to a large pot on medium heat. Throw in the mushroom slices and fry them just until they start to brown, about 2-3 minutes. Remove them to a bowl and set aside.

* Step 4

If the mushrooms soaked up a lot of oil, add a splash more to the pot. Then add the onion and garlic. Fry until the onions start to turn translucent, then add the rice. Toss well, and fry for 2-3 minutes until the rice is glossy and appears a little less opaque. Stir in the mushroom puree and cook another 2 minutes, until the mushrooms are soft and fully incorporated with the rice.

* Step 5

Stir the wine into the pot and let simmer until almost all of it has been absorbed. Then, start adding the chicken stock, one ladle at a time. Let each addition absorb into the rice before adding the next. When you've used about 3/4 of the stock, give it a taste. If the texture's right and the risotto oozes across the plate, it's ready. If not, keep going.

* Step 6

Return the mushroom slices to the pot and add the spinach and parmesan. Drop in a heap tbsp butter. Stir to combine, then taste and adjust for seasoning. Serve immediately, with more grated parmesan on the side.

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