There is something meditative about stirring a good risotto, and this one rewards the effort. Meaty mushrooms and tender spinach fold into rice that turns luxuriously creamy from starch alone. A shower of Parmesan ties it all together.
Prep: 10 mins Cook: 30 mins Serves: 4
Ingredients
- 1 1/2 cups Arborio rice
- 8 oz mushrooms, sliced
- 3 cups baby spinach
- 5 cups vegetable broth, warmed
- 1/2 cup dry white wine
- 1 onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a wide pan and saute the mushrooms until golden, then set aside.
- Add the butter, onion, and garlic to the pan and cook until softened.
- Stir in the Arborio rice and toast for two minutes until the edges turn translucent.
- Pour in the white wine and stir until it is absorbed.
- Add the warm broth one ladle at a time, stirring until each addition is absorbed before adding more.
- After about 20 minutes, when the rice is creamy and al dente, stir in the mushrooms and spinach.
- Fold in the Parmesan, season to taste, and garnish with parsley before serving.
Tips
- Keep the broth warm on the stove so the risotto cooks evenly.
- Stir frequently to coax out the starch that makes risotto creamy.
- A handful of frozen peas adds color and sweetness if you like.