Risotto with Exotic Mushrooms and Spinach

Risotto with exotic mushrooms and spinach

Simple and savory, this recipe is a rich side dish for roasted duck.

Ingredients

  • 1

    4 cups Duck Stock or Reduced Sodium Chicken Broth

  • 2

    2 Tbsp. Butter

  • 3

    2 pkgs. (4 oz.) Exotic Mixed Mushrooms (Crimini, Oyster, Shiitake)

  • 4

    1/2 cup Chopped Shallots

  • 5

    1 1/2 cups Arborio or Short Grain Rice

  • 6

    1/2 cup Dry White Wine

  • 7

    4 cups Baby Spinach Leaves, packed

  • 8

    Salt and Freshly Ground Black Pepper

  • 9

    1 cup Freshly Grated Parmesan Cheese

Directions

  • 1

    Place stock or broth in a medium saucepan; bring to a simmer over high heat.

  • 2

    Reduce heat; keep stock at a gentle simmer.

  • 3

    Melt butter in a large, deep skillet over medium-high heat.

  • 4

    Add mushrooms and shallots; cook 3 minutes, stirring occasionally.

  • 5

    Stir in rice; cook 1 minute.

  • 6

    Add wine; cook until wine is absorbed.

  • 7

    Add 1 cup broth mixture to skillet.

  • 8

    Simmer, stirring frequently, until broth is absorbed.

  • 9

    Continue to add broth 1/2 cup at a time, keeping rice mixture at a constant simmer and stirring frequently.

  • 10

    Repeat until rice is tender and mixture has a creamy consistency, about 18 minutes.

  • 11

    If necessary, after all of the broth is absorbed, add small amounts of hot water until rice is tender.

  • 12

    Stir in spinach 1 cup at a time just until wilted.

  • 13

    Season to taste with salt and pepper.

  • 14

    Stir in half of cheese.

  • 15

    Transfer to serving plates; top with remaining cheese.

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Prep Time: 5 min
Cook Time: 40 min
Ready Time: 45 Minutes
Servings: 6