Risotto with Exotic Mushrooms and Spinach
Simple and savory, this recipe is a rich side dish for roasted duck.
Ingredients
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4 cups Duck Stock or Reduced Sodium Chicken Broth
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2 Tbsp. Butter
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2 pkgs. (4 oz.) Exotic Mixed Mushrooms (Crimini, Oyster, Shiitake)
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1/2 cup Chopped Shallots
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1 1/2 cups Arborio or Short Grain Rice
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1/2 cup Dry White Wine
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4 cups Baby Spinach Leaves, packed
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Salt and Freshly Ground Black Pepper
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1 cup Freshly Grated Parmesan Cheese
Directions
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1
Place stock or broth in a medium saucepan; bring to a simmer over high heat.
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2
Reduce heat; keep stock at a gentle simmer.
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3
Melt butter in a large, deep skillet over medium-high heat.
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4
Add mushrooms and shallots; cook 3 minutes, stirring occasionally.
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5
Stir in rice; cook 1 minute.
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6
Add wine; cook until wine is absorbed.
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7
Add 1 cup broth mixture to skillet.
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8
Simmer, stirring frequently, until broth is absorbed.
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9
Continue to add broth 1/2 cup at a time, keeping rice mixture at a constant simmer and stirring frequently.
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10
Repeat until rice is tender and mixture has a creamy consistency, about 18 minutes.
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11
If necessary, after all of the broth is absorbed, add small amounts of hot water until rice is tender.
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12
Stir in spinach 1 cup at a time just until wilted.
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13
Season to taste with salt and pepper.
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14
Stir in half of cheese.
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15
Transfer to serving plates; top with remaining cheese.
