Mushroom and Spinach Risotto
Risotto is a wonderful thing! Once you learn the basics you can alter for whatever you have in your fridge. Different Vegetables, Meats, Cheeses, etc! It’ll soon become your go-to comforate food. Enjoy!
Music: Thelonious Monk - Misterioso A classic album for a classic dish. I think I may have listened to this album more than any other album. Monk’s playing in this session is so hip Pitchfork can’t handle it.
Ingredients:
1 Cup Risotto (Arborio Rice)
3 Cups Water
2 Cups Chicken or Vegetable Broth
1 tb of Butter (yum)
2tb of Extra Virgin Olive Oil
3 Cloves of Garlic (Chopped Fine)
1 Small Onion (Sliced thin or diced)
1 Cup Red Wine (White is Good Too but I think Red blends nicely with Mushrooms)
8 oz Sliced Mushrooms (White or Portobello)
1 Tsp of Oregano
Pepper to Taste
Crushed Red Pepper to Taste
Parmesan Cheese (I use probably a half cup cause I love it but you can use what you like depending on preference/allergies)
Directions: In a pot, bring broth and water to a boil. Meanwhile, sautee the garlic, onion, and crushed red pepper in butter and olive oil. Sautee for about 5 minutes or until the garlic and onion are starting to brown. Add Red Wine to sautee mix and bring to a boil for about 2 minutes (red wine should evaporate somewhat). Then Add the Risotto to mix with enough of the boiling broth/water to cover the Risotto. You’ll need to add more of the broth/water to the Risotto as the cooking comes along. You’ll always want the risotto to be slightly covered in water (not too much!) throughout the process. Simmer for about 20 minutes while adding water/broth as needed. Once, the Risotto is approaching Al Dente add the Mushrooms. You shouldn’t need to add much more broth/water at this point because you’ll want the risotto to loose some of the water so that it is the right consitency before serving. Add mushrooms to Risotto and cook for about 5 minutes. Then add spinach and cook for another 2 minutes. Turn of the heat and add parmesan and salt/pepper.
