Thursday, June 14, 2012

Gouda and Spinach Risotto with Mushrooms *Instagram*


  • 1.5 litres chicken stock
  • 1 tablespoon oil
  • 1/3 cup chopped shallots
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1 1/2 cups shredded Gouda cheese
  • 150g baby spinach leaves

  • Mushrooms
  • 1 tablespoon olive oil
  • 6 cups button mushrooms, sliced
  • 1/3 cup chopped shallots
  • 1/4 cup dry white wine
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • rosemary sprigs (optional)
    1. To prepare risotto, heat oil in a large nonstick pot over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1/2 teaspoon salt and stock, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted. Stir in spinach; cook just until spinach is wilted.
    2. To prepare mushrooms, heat olive oil in a large nonstick frypan over medium-high heat. Add mushrooms, and sauté 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, thyme, rosemary, and minced garlic, and sauté for 1 minute or until wine is absorbed. Sprinkle with salt and pepper.
    3. Divide risotto evenly among bowls; top with mushroom mixture, and sprinkle with Parmesan. Garnish with rosemary sprigs, if desired.


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