I made this fantastic Spinach and Mushroom Risotto recipe the other day and wanted to share it with you!
Risotto is made with the short-grain Italian rice Arborio, using the technique of gradually stirring hot stock into a mixture of rice and onion to create a creamy and chewy consistency. The broth can be meat, fish, or vegetable based. It is one of the most common ways of cooking rice in Italy. Risotto’s origins are in northern Italy, where rice paddies are abundant.
Usually risotto is a primo (first course), served on its own before the main course.
Risotto is considered labor intensive but stirring is what its all about and no big deal really… and oh so worth it. Pour a glass of wine, turn on the music and enjoy the process.
5-6 cups of vegetable, chicken, fish or beef stock
Heat your stock and keep it simmering on another burner
In a heavy-bottom saucepan, melt 1 Tablespoon of butter or EVOO
Add ¼ cup diced onion
Add 1 clove minced garlic
Cook until soft, about 5 minutes
Add 1 ½ cups Arborio Rice
½ teaspoon salt
½ teaspoon pepper
Stir 2 minutes
Pour heated stock into rice ½ cup at a time as you stir constantly.
When liquid is absorbed, add ½ cup more always maintaining a gentle simmer.
Continue adding ½ cup of stock at a time for approx 20 minutes (will depend on cooking temperature and altitude).
With the last addition of stock, add ½ cup freshly grated Parmesan cheese, vegetables (if any), and 3 T fresh chopped parsley.
I sautéed fresh portabella mushrooms and spinach to add to my risotto.
Enjoy! Let me know what you think.