Spinach and Mushroom Risotto

This is one of my all time favorite things to make because once you master the basic risotto, you can make it as plain or as complex as you like.

Start with ARBORIO RICE.  You can not use regular rice for risotto.  Most grocery stores carry arborio rice in the same section as the regular rice.  Believe it or not, Whole Foods is the best place to get arborio rice because they offer a couple of different varieties that are actually cheaper than at Publix or Kroger.

You will also need a good chicken stock.  I always use Kitchen Basics.  You can read and comprehend all of the ingredients and there is no MSG.  It comes in an all yellow container that looks sort of generic, but this is the best chicken stock you can buy without having to make it yourself.

Next, you will need white wine.  I have taken to buying the 4 pack singles because you can store them in the fridge for later use without feeling the need to drink an entire bottle for one batch of risotto.  Any white wine is fine, so long as it isn't too sweet.

And a little patience - cooking risotto low and slow is the key to perfectly cooked rice 

That's it.  Those are the basic ingredients!

Here goes!

1/2 white onion finely chopped 

1-2 cloves of garlic finely chopped

olive oil 

1/2 cup white wine 

3-4 cups of gently simmering chicken broth 

1 cup arborio rice

fresh baby spinach

sliced baby portabella mushrooms 

2 - 3 tbs butter

1 1/2 cups shredded parmesan cheese - DO NOT USE THE GRATED JUNK IN A CAN.  Get it from the deli/cheese dept. 

Sautee the onion and garlic in a straight sided frying pan (I use an 11" uncoated french skillet by All-Clad) until the onions are translucent.  Turn the heat down to medium low and add in the rice.  Gently cook the rice until it begins to look translucent as well.  This takes close to two minutes. Adjust the heat down if the rice grains begin to brown.  Add 1/2 cup of white wine and stir until it is mostly absorbed.  Once the white wine has been absorbed, add the chicken stock about 1/2 cup at a time letting each add absorb before adding more.  KEEP STIRRING!  It takes time for the rice to cook, so don't let the heat get too high or the stock will absorb too quickly without cooking the rice. Keep adding until the stock is going.  The rice will take on a thick soupy quality.  Taste it frequently to guage how cooked the rice is getting.  

In a separate pan, while the rice is cooking, melt the butter and brown the mushrooms.  Once the mushrooms are browned, add the spinach and gently wilt it just to cook off some of the water.  Drain and set aside.  DO NOT RINSE IT.  You'll lose the buttery goodness.  

Once the risotto has taken all the stock it will take, add the cooked spinach and mushrooms and parmesan cheese.  Mix it all in over low heat until the cheese is melted.  Season to taste and serve.  

If you like mascarpone cheese instead of parmesan, you can use that for a creamier, less robust flavor.  You can also skip the cheese all together.  Sundried tomatoes and asparagus are also great add ins.  You can even dice and cook chicken to add in the mix.  Find flavors that you like and play around with it.