RISOTTO WITH SPINACH AND MUSHROOMS

Risotto with Spinach and Mushrooms image

Risotto is made with short-grained, preferably Arborio, rice. It has tended to have a silly high price in the grocery store but recently we've had inexpensive short-grained rice available so keep an eye out for it in your supermarket. This recipe incorporates a full pound of spinach to supply lots of leafy greens to make up for the butter.

Provided by Heidi Hoerman @heidicookssupper

Number Of Ingredients 10

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Ingredients

4 tablespoon(s) (1/2 stick) unsalted butter, divided in 3 pieces
1 medium shallot
1 cup(s) short-grained (arborio) rice
2 cup(s) low sodium chicken broth
8 ounce(s) mushrooms
1/8 teaspoon(s) each, lemon pepper and garlic sea salt
1 pound(s) fresh, well washed spinach
1/4 cup(s) white wine
3/4 cup(s) freshly grated parmesan cheese
1/4-1/2 cup(s) water, if needed to finish

Steps:

It is easiest to do this using the two front burners of the stove. On one burner, put a heavy pan (with a cover to be used later). This is the pan you will cook the rice and the finished dish in. On the other burner, set a medium skillet.
Turn the heat under both burners to medium and place 1/3 of the butter in each, reserving the third piece of butter for later.
While the butter in the large pan melts, finely mince the shallot and add it and the rice to the pan. Sweat the shallot and toast the rice slightly.
While the shallot is sweating and the rice is toasting, heat the broth until hot. This is best done in a large microwave-safe measuring cup with spout as you will be adding the chicken broth in small amounts. Turn the heat under the rice to medium-low.
Finely slice and start cooking the mushrooms in the skillet while the shallot is sweating and rice is toasting in the larger pot.
Add 1/4 cup chicken broth to the toasted rice and shallot. Stir. When the rice has absorbed the broth, repeat. Continue repeating until all the broth is absorbed.
Saute the mushrooms until they lose their liquor. Keeping the mushrooms in the pan, pour most of the mushroom liquor into a small glass to use later. Continue to cook the mushrooms in the dry pan until quite limp and slightly brown. Season with the lemon pepper and garlic sea salt. Remove the mushrooms and set aside.
Pour the mushroom liquor and wine into the now empty skillet and add the spinach. You may need to do this in a couple batches. Thoroughly wilt the spinach. Remove it from the pan and squeeze most of the liquid out. When the spinach is cool enough to handle, chop it finely.
Stir the mushrooms, chopped spinach, and grated cheese and remaining third of the butter into the rice and taste. Adjust the seasoning if necessary.
If the rice is still a bit crunchy, add 1/4 cup water, cover, and simmer on low until the water is absorbed. Test again. If the rice is still too crunchy, repeat with the other 1/4 cup water. Serve while still warm.