Saturday, January 5, 2013

Mushroom and spinach risotto

Recipe adapted from Super Food Ideas Magazine, April 2012 issue, page 35


1 litre chicken stock
2 tablespoons olive oil
1 medium brown onion or shallots, finely chopped
2 garlic cloves, finely chopped
3 sprigs fresh thyme
200g Swiss brown mushrooms, sliced
15g dried porcini mushrooms, sliced
1½ cups arborio rice
½ cup dry white wine
50g baby spinach
½ cup finely grated parmesan cheese
40g butter, chopped

  1. Rehydrate the porcini mushrooms with 1 cup hot water for 20 minutes.
  2. Place stock and mushroom water in a saucepan over medium heat. Cook for 6 minutes or until mixture starts to simmer. Reduce heat to low to keep hot.
  3. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion, garlic, thyme leaves and mushrooms. Cook, stirring, for 5 minutes or until onion has softened. Add rice. Cook, stirring, for 1 to 2 minutes or until coated. Add wine. Cook, stirring, for 30 seconds or until wine has absorbed.
  4. Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until liquid has absorbed and rice is tender (stir every minute for approx 16 to 18 minutes).
  5. Remove pan from heat. Stir in spinach, parmesan and butter. Season with salt and pepper and add a splash more stock if needed. Set aside, covered, for 2 minutes. Season. Serve with grated parmesan.
Notes & Tips

Adding more than 1/3 cup stock at a time will make the risotto cook too quickly, and the rice will not be tender. Make sure the stock is hot when adding it to the pan.

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