Wild Mushroom & Spinach Risotto

By Scout0421

Ingredients

• 4 to 5 cups chicken broth
• 2 tbsp olive oil divided, or more if necessary
• 2 tbsp unsalted butter, divided
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 1/4 cups Arborio rice
• Sea salt and fresh ground pepper to taste
• 1/2 cup dry white wine
• 1 cup grated Parmesan cheese (about 3 oz)
• 1/2 lb mixed wild mushrooms, sliced 1/4 inch thin
• 3 oz spinach, washed, stems removed and drained (about 2 cups of leaves)
• 1/2 tbsp chopped fresh sage
• 1/2 tbsp chopped fresh rosemary

Details

Servings 4

Preparation

Step 1

Bring the chicken broth to a simmer in a saucepan over med low heat.

Melt 1 tbsp of the butter and olive oil together in a large skillet over med high heat. Add the mushrooms and saute, stirring frequently, until they are soft and light brown, about 5 minutes. Season with salt and pepper. You may need to work in batches to cook the mushrooms; if you overcrowd the pan, the mushrooms will steam instead of sauteing.

Heat the olive oil and butter in a large skillet and reduce the heat to medium. When the butter is melted, add the onion and cook, stirring frequently, until tender and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more, being careful not to let it brown. Add the rice and cook, stirring constantly, for about 2 minutes, until the rice slides around easily in the pan and each grain of rice is coated with the oil/butter. Add a splash more olive oil if the pan seems to dry and season with salt and pepper.

Stir in the white wine and cook until it evaporates. Stir in 1/2 cup of the warm chicken broth and cook, stirring constantly, until the rice absorbs all of the broth. When you hear the rice begin to sizzle in the pan, add another 1/2 cup of broth. Continue cooking the rice this way, adding broth 1/2 cup at a time and waiting until the broth is absorbed and the rice sizzles before adding more, cook, stirring constantly, until the rice is tender and creamy but not mushy. The process will take 20 - 25 minutes. You may not need the entire 5 cups of broth.

Stir in the sauteed mushrooms, uncooked spinach, sage and rosemary. Cook until warmed through, about 4 minutes. Add a little more broth until the risotto reaches the desired consistency. Stir in half of the Parmesan. Taste for salt and pepper and season with more if necessary. Transfer the risotto to a serving dish. Sprinkle with the remaining Parmesan and serve immediately.