Recipe Name: Spinach Risotto with Mushroom Medley Spinach Risotto with Mushroom Medley Description: This will take some time to make the risotto, but it is so worth it! The mushrooms can be made the day ahead if necessary. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Ingredients
1 tablespoon olive oil
3 cups sliced white mushrooms
3 cups sliced brown mushrooms
2 cups sliced shitake or oyster mushrooms
⅔ cup chopped shallots, divided
¾ cup dry white wine, divided (or additional chicken stock)
1½ teaspoons chopped fresh rosemary
1½ teaspoons chopped fresh thyme
1 large garlic clove, peeled and minced
¾ teaspoon salt, divided
¼ teaspoon black pepper
1 tablespoon unsalted butter
2 cups Arborio rice
48 ounces low-sodium chicken stock
6 ounces shredded smoked Gouda cheese
4 cups chopped spinach
¼ cup grated fresh Parmesan
Instructions
Place the olive oil in a very large skillet over medium-high heat. When hot, add the white and brown mushrooms and saute 5 minutes. Add the shitake mushrooms halfway through the cooking process. Stir in ⅓ cup of the shallots and ¼ cup of the wine. Add the rosemary, thyme and garlic and saute 1 minute or until the wine is absorbed. Remove from the heat and sprinkle with ¼ teaspoon of salt and the black pepper. Cover to keep warm.
Place the butter in a large saucepan over medium heat. When melted, add ⅓ cup of the shallots. Cover and cook for 2 minutes. Stir in the rice and cook 2 minutes, stirring constantly. Add ½ cup of the wine and ½ teaspoon of the salt; cook 30 seconds, stirring constantly. Add ½ cup of the stock at a time, stirring constantly until the liquid is absorbed before adding the next ½ cup. This will take around 30 minutes, so don’t rush the process.
Stir in the Gouda and allow to melt before adding the spinach. Cook just until the spinach wilts and remove from the heat. Divide the risotto evenly among 6 individual warmed bowls and stop with the mushrooms. Sprinkle each with the Parmesan and serve warm.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/the-call-of-fall/