SPINACH & HERB RISOTTO WITH OYSTER MUSHROOMS

Spinach & Herb Risotto with Oyster Mushrooms image

Special-occasion-worthy risotto, three different ways. Vegan, vegetarian, or meaty - no matter which way you choose, this risotto is packed with flavor.

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 17

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Ingredients

10 ounces oyster mushrooms
4 tablespoons extra-virgin olive oil (plus more for garnish)
4 cloves garlic (chopped)
Sea salt
4 tablespoons mirin (rice wine)
5 cups light vegetable broth
1/2 small red onion (thinly sliced)
3/4 cup thinly sliced green onions (white and green parts)
1 1/2 cups Arborio rice
2/3 cup dry white wine
2 packed cups chopped or thinly sliced fresh spinach
1/2 cup chopped fresh flat-leaf parsley
A pinch of oregano
1/2 lemon
1/3 cup grated Parmigiano-Reggiano cheese (plus more for the table)
Freshly ground black pepper
To make this as a chicken dish

Steps:

Clean the mushrooms and slice them lengthwise if large, or simply pull apart the clumps if small. Heat 2 tablespoons olive oil in a medium skillet and sizzle half the chopped garlic in it for about 15 seconds. Add the mushrooms and a big pinch of salt and toss the mushrooms over high heat for 4 to 5 minutes. Add the mirin and continue to stir and toss the mushrooms as the liquid cooks away and the mushrooms develop golden edges, 4 to 5 more minutes. Turn off the heat and leave the mushrooms in the warm pan until needed.
Bring the vegetable broth to a simmer and keep it hot in a covered saucepan. Heat the remaining 2 tablespoons olive oil in a large nonstick saute pan and saute the red onion, remaining garlic, and green onions over high heat, stirring, until the onions begin to color, about 6 minutes. Add the rice to the onion mixture and stir it over medium heat for 2 to 3 minutes. Add the wine and keep stirring as it cooks away. Add the spinach, parsley, and oregano and gently lift and turn the rice and spinach together for 2-3 minutes, until the spinach wilts.
Add a soup ladle of the hot broth to the rice and stir it in, keeping it just at a simmer. When the liquid is nearly absorbed, add another ladleful. Continue this way, adding broth a bit at a time and stirring constantly with a wooden spoon, until most of the broth is used and the rice is al dente, 20 to 25 minutes. A slightly creamy sauce will form around the rice kernels, which are no longer crunchy but still firm. Shortly before the risotto is ready, give the mushrooms another stir over medium heat - just a minute or so.
When the rice has achieved the perfect tender-firm texture, squeeze in a few drops of lemon juice, stir in a last ladle of broth and the gated Parmesan cheese (if using), and taste. Correct the seasoning with another drop of lemon or a bit of pepper if needed.
Spoon the risotto into shallow bowls. Drizzle a little olive oil on top of each serving and top with a spoonful of the sauteed mushrooms. Pass additional Parmesan cheese.