Sunday, November 20, 2011

Shitake Mushroom and Spinach Risotto from Carol Jensen

7 cups organic chicken broth
4 Tbls good olive oil
1 tsp chipped garlic
1/4 pound shitake mushrooms
1/3 cup chopped shallots
2 cups arborio rice
1/2 cup dry white wine
1/4 pound fresh spinach, washed and torn into small pieces
1 Tbl unsalted soft butter
1 oz slivered Parmesan cheese
sprigs of thyme for garnish

Heat 2 Tbls of oil in kettle and brown garlic.
Add the mushrooms and shallots and saute until brown.
Set aside.

Heat the rest of the oil in a kettle and add the rice, stirring until well coated. Add the wine. Stir. Add alternately the broth and rice, stirring after each addition as the rice soaks up the broth, this shouldd take between 20-30 minutes.
Stir in the spinach until it wilts. Fold in the mushrooms and butter.
Serve with slivered Parmesan cheese.

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