Risotto with Mushrooms, Spinach and Parmesan Cheese Recipe
When packed with delicious vegetables, hearty risotto can easily stand on its own as a dinner entrée. Great risotto requires that you lovingly tend the pot throughout the 20–30 minute cooking process, so be sure to bring a friend (and a glass of wine!) into the kitchen for company.
Ingredients
| 6 | tablespoons | butter, divided |
| 4 | tablespoons | olive oil, divided |
| 1 | medium | onion, chopped |
| 3/4 | teaspoon | salt |
| 1/2 | teaspoon | freshly ground black pepper |
| 1 | pound | mushrooms, sliced |
| 3 | cloves | garlic, minced |
| 3 | sprigs | fresh thyme, chopped |
| 6 | cups | fresh spinach, roughly chopped |
| 1/2 | cup | dry white wine |
| 2 | cups | grated parmesan cheese, divided |
| 2 | cups | Arborio rice |
| 8–10 | cups | hot chicken stock* |
| *Heat the stock to a lively simmer—just below a boil—and maintain it while making the risotto. |
Directions
- Melt 2 tablespoons of butter and 2 tablespoons of olive oil in a skillet set over medium-high heat.
- Add the onions and sprinkle with ¼ teaspoon each of salt and pepper. Mix well and cook until soft.
- Add two more tablespoons of butter.
- Stir in the mushrooms and sprinkle with ¼-teaspoon each of salt and pepper.
- Add the wine and adjust the heat to prevent burning. Cook until the mushrooms are softened.
- Add the garlic and thyme and cook for one minute.
- Add the chopped spinach and sprinkle with the remaining salt. Cook until the spinach is wilted.
- Mix in 1 cup of parmesan cheese.
- Remove from the heat and set aside.
- In a separate pan, melt 2 tablespoons of butter and 2 tablespoons olive oil.
- Add the rice and cook, stirring constantly, for several minutes until the grains of rice take on a slightly translucent appearance.
- Ladle in ½ cup of the hot stock and cook, stirring, until the liquid is absorbed. Add another ladleful and repeat. Continue this cycle, always allowing the liquid to cook off before adding more, until the rice grains are just tender—approximately 20 minutes. During the cooking process, the surface of the risotto should maintain a gentle but steady simmer; adjust the heat as needed.Note: The cooking time and amount of stock required may vary with each batch. Finished risotto should be creamy, and the grains tender with a slight toothy center.
- Stir in the mushroom mixture and the remaining parmesan cheese. Adjust the seasonings.
- Serve immediately.
Preparation Time:
Approximately 60 minutes.
