Friday Night Treat: Spinach and Mushroom Risotto

This week's treat is gourmet!

Spinach and Mushroom Risotto

1/3 cup dried mushrooms (I used shiitake, but porchini would be awesome)
3 tablespoons butter
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1/3 cup white wine (I used Fryburg White from Deer Creek Winery)
2 1/2 cups chicken broth
2 cups chopped fresh spinach
1/3 cup shredded aged Asiago cheese
Salt and pepper, to taste

 

Step One: Soak dried mushrooms in 1 cup very hot water for 5 minutes. Strain and reserve the liquid in a bowl. Chop mushrooms and set aside in a second bowl.

Step Two: Heat butter in a large skillet over medium heat. Add onions and garlic and cook for about 3 minutes, until the onions are translucent. 

Step Three: Add rice and cook, stirring continuously, coating the rice with butter, for 3 minutes. Add wine and continue stirring until the liquid is completely absorbed, about 1 minute.

Step Four: Stir in mushrooms and reserved mushroom liquid. Continue stirring until liquid has been absorbed. Add the broth, 1/2 cup at a time, stirring continuously, until all the liquid has been absorbed. The mixture should get creamier as you stir, and the total cooking time should be about 30 minutes. 

 Getting there...

 Ready to move on.

Step Five: When the rice is cooked (it will be tender but still al dente), turn off the heat, stir in the spinach and cheese and season with salt and pepper. Serve immediately.

Yum.  I served this with a spinach and romaine(arugula would have been better) salad with a honey balsamic vinaigrette.  Delicious, gourmet and good for you.  If you want a real indulgence, this creamy risotto would be delightful with roast lamb or a beautiful steak.