I have been wanting to make risotto for the longest time. Risotto seems to have been popular in the U.S. at the turn of the century and became all the rage again in the 1980s. My first encounter with it was in the only fancy restaurant I have ever been in. All I can say, is we weren't impressed and I was pretty sure it couldn't be that hard. This was perfect for the cold rainy days we've been having lately.
- 5 1/2 cups Vegetable Broth
- 3 Tablespoons Olive Oil
- 3 cups Spinach, stems removed and sliced
- 8 ounces Shiitake or Baby Bella Mushrooms, chopped (If you use Shittake mushrooms, use the tops only.)
- 1 Onion, chopped
- 2 cups Arborio Rice (Do not rinse rice.)
- 4 cloves of Garlic, minced
- 1/4 cup Parmesan Cheese, shredded
Add oil to a medium-sized saucepan on medium heat. Add garlic and cook until lightly brown. Cook onion in oil until translucent (about 4 minutes). Add mushroom and spinach and cook until the liquid drains from the mushrooms (about 5 minutes.)
Drain juice into a large saucepan and set spinach mixture aside. Add rice to large saucepan and stir to coat the rice in the juice. On medium heat, add one ladle full of broth and stir the rice until the broth is absorbed. Keep adding broth a ladle full at a time. Stir often but be sure to keep the risotto covered when not stirring. The rice should take on a creamy texture in about 20 minutes. When soft, add spinach mixture and one final ladle full of broth. Mix well and add Parmesan cheese and mix again. Serve in bowls and top with shredded cheese.
Cooking the Mushrooms.
Adding the Spinach.
Enjoy! Hopefully I'll be back around soon! I can't wait to catch up with everyone.