From the blog For Love of the Table
3 T. unsalted butter
1 small to medium onion (about 6 oz.), finely diced
2 to 3 cloves garlic, minced
1 1/2 c. Arborio rice
1/2 c. white wine
4 to 4 1/2 c. chicken or vegetable stock, hot
1 T. olive oil, plus more as needed
12 oz. mushrooms (white, crimini, oyster, shiitake, etc.), trimmed as necessary and sliced
5 to 6 oz. cleaned (large or stringy stems pinched off or stripped away) baby spinach, washed, dried and roughly chopped if necessary
2/3 c. finely grated Parmesan (2 oz.)
3 T. unsalted butter
Heat the butter in a 3 1/2-quart (or slightly larger) straight-sided sauté pan or Dutch oven. Add the onion and garlic and sweat until soft, but not brown—10 minutes or so.
While the onion cooks, heat another tablespoon of olive oil in a large non-stick sauté pan over medium high heat. When the pan is hot add the mushrooms and sauté until golden and softened and any liquid they release has been reabsorbed. If the mushrooms seem dry, add a bit of butter or more olive oil. (If you don’t have a non-stick sauté pan, use a regular sauté pan and deglaze the pan with a splash of water, wine or stock. Reduce to a glaze.) Season with salt and pepper and set aside.
When the onions are nice and soft, add the rice and continue to cook for a minute or two. Add the wine and cook until the pan is nearly dry. Add the mushrooms and 3 cups of the hot stock. Bring to a boil, taste for salt, cover and transfer to a 400° oven. Bake for 10 minutes. Remove from the oven and stir well. Taste and add salt if necessary. If it seems dry, add a splash of the remaining hot stock. Add the spinach and stir it in. The pan will seem crowded, but this is OK…the spinach will collapse quickly as it cooks—and it will release more liquid to help moisten the rice. Cover the pan and return the pan to the oven.
Continue to bake the risotto until it is tender. Check after 8 minutes. It should be al dente…but not crunchy. If it seems crunchy, return it to the oven for another couple of minutes. When done remove from the oven and stir. Add and stir in as much of the remaining broth as you need to btain a creamy, soft consistency. Add the remaining butter and the cheese and stir well...again, adding more stock if necessary. Cover the pan and let rest for 3 to 5 minutes.
Serve immediately. Serves 4 generously. Serves 6 generously as a side dish.
Variation: This dish is a great way to use leftover roast turkey or chicken. Add 4 to 6 oz. (about 1 1/2 c.) shredded roast turkey or chicken after the rice comes out of the oven (warm the meat briefly in a bit of stock before adding).
http://www.forloveofthetable.com/2018/12/baked-risottowith-mushrooms-spinach.html
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