Spinach Mushroom Risotto

Spinach Mushroom Risotto

Spinach Mushroom Risotto

Spinach Mushroom Risotto

 

I believe one of the risotto delicious, invented by humankind, and risotto with mushrooms is a real King of risotto. Add spinach brings this dish is fresh, slightly diluting its rich «wood» flavor. Of course, spinach Mushrooms Risotto tastes best in the summer, when there is an opportunity to take strong fresh porciniand a young, straight from the garden, spinach. The rest of the year, don’t be tempted to cook the risotto with mushrooms: instead, it is better to use frozen mushrooms.

Complexity — medium

Cooking time — 1:00

 

Ingredients for 2 servings:

  • 160 g Arborio or carnaroli rice
  • 100 g of forest mushrooms
  • 4 cloves garlic
  • 500 g of broth
  • 1 onion
  • 1 stalk celery
  • black pepper
  • 1 glass of Vermouth or dry white wine
  • 2 Tablespoons extra virgin olive oil
  • 50 g butter
  • 2 tablespoons grated Parmesan
  • few sprigs of parsley and thyme
  • handful of baby spinach
  • 1/2 lemon
  • Salt

 

Cooking:

Put a large skillet or saucepan on medium heat, add the olive oil, 2 crushed cloves of garlic and thyme, and when you feel a pleasant smell, add coarsely chopped mushrooms and fry them a few minutes until golden brown on all sides.Get rid of fulfilled its function of garlic and thyme mushrooms and season with salt and pepper and transfer to a separate bowl.

It is best to cook risotto with porcini, in an extreme casegood wild mushrooms, properly cleaned. Using frozen mushrooms, add them to the saucepan, without defrosting, and take on their stage a little more time.

Reduce heat under skillet and add a spoonful of butter, finely chopped onion, celery and remaining 2 cloves garlic. Fry the vegetables, stirring occasionally, for about 10 minutes until transparent, then add fire, add to the skillet and FRY rice in the area minutes, stirring constantly, to vegetables, rice and oil are completely mixed. Add a pinch of salt and pepper, a glass of dry Vermouth or white wine and stir the contents of the sotejnika. Vypariv wine, reduce heat to medium.

Cooking rice for risotto

Add a ladle of broth is chicken, vegetable or mushroom, and intensively mix the contents of the sotejnika. Soup should be hot, almost boiling: in this case, it will not cool the skillet, and in the process of mixing rice will release its starch, turning the broth in a thick sauce. When the first spoonful of the broth evaporated almost completely, continue to add one ladle of broth at a time, without ceasing to stir the rice. When the rice reaches the status of Al Dente, pour a spoonful of liquid and remove last saucepan from heat.

In saucepan, add the remaining butter, grated Parmesan, shredded leaves of parsley, lemon zest, mushrooms, as well as the leaves of spinach (thawed or mature spinach worth pre Blanch and chop coarsely, if necessary, by removing the stems). Once again, if necessary, season with the contents of the saucepan, the last time a good stir and cover with the lid, then leave to rest and reflect on their behavior within 34 minutes. Removing the cover, immediately open the risotto with mushrooms and spinach on plates, sprinkle it with lemon juice anda drop or two of good olive oil and spread on the table.

Spinach lovers can prepare Avocado Bacon Salad

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Spinach Mushroom Risotto
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