Risotto with Mushrooms and Spinach

Risotto is not at all hard to make. Just be sure to stir it very frequently so it becomes creamy without sticking. Arborio rice is a must. Regular long grain rice just isn’t starchy enough and instant rice will fall apart.

1 Tbsp extra-virgin olive oil
1 large shallot, halved stem to root and sliced
2 oz crimini mushrooms, diced
1 cups arborio rice
1/4 cup white wine
2 cups chicken broth, heated
3 oz baby spinach, washed, spun dry, and coarsely chopped
1/2 cup freshly grated parmesan cheese
Kosher salt and freshly ground black pepper, to taste

1. In a heavy medium size saucepan, heat the oil over medium heat. Add the shallot and mushrooms and cook, stirring occasionally, until soft. With a slotted spoon, remove the mushroom mixture to a plate and set aside.
2. Stir in the rice until well coated with fat. Add the wine and cook, stirring constantly until absorbed, about 1 minute. Return the mushroom mixture to the pan. Add 1/2 cup of broth and cook, stirring constantly, until nearly absorbed, about 3 minutes. Continue adding the broth 1/2 cup at a time, stirring very frequently until each addition is absorbed. Add 1/2 cup of water and continue to cook, stirring frequently, until the rice is just barely done.
3. Add the spinach and cook, stirring constantly, until the spinach wilts, and the rice is mostly tender, with a little chew at the center. Stir in the Parmesan and season to taste with salt and pepper. Serve immediately.

Servings: 2