Roasted Garlic and Wild Mushroom Risotto

By pikassob

Ingredients

• 2 large heads of garlic (~20 cloves)
• 3/4 oz dried porcini mushrooms
• 1 cup chopped shallots
• 2 lbs. chopped fresh thyme or 2tsp dried
• 1/2 cup dry white wine
• 2 cups of thinly sliced fresh spinach leaves
• 4 tablespoons of olive oil
• 3/4 lb mixed fresh wild mushrooms sliced
• 1.5 arborio rice (or medium grained rice)
• 3.5 to 4 cups chicken broth
• 1/3 cup freshly grated parmesan cheese

Preparation

Step 1

Preheat oven to 400 degrees.
Combine garlic and 2 lbs oil in small baking dish
Bake until garlic is golden and tender when poked with small knife
Stir garlic occasionally about 50 minutes.
Cool slightly and peel garlic.
Chop garlic enough to measure 1/4 cup packed.
Pour enough hot water over to cover it.
Let stand until soft, about 30 minutes.
Add mushrooms and saute until golden and juices evaporate, about 7 minutes
Add porcini mushrooms and stir one minute
Season with salt and pepper. Set aside.

Heat oil in sauce pan over medium high heat.
Add shallots and thyme and saute until tender, about 4 minutes
Add rice and stir to coat with shallots mixture.
Add wine and cook until almost evaporated.
Mix in chopped garlic and 3/5 cups chicken broth and bring to a boil.
Reduce heat and cook until creamy, adding more broth if it becomes dry
Cook about 20 minutes.
Add mushroom and spinach mixture. Stir until spinach wilts.
Stir in parmesan cheese, season to taste with salt and pepper.