FOFF <s>Arugula</s> Spinach Risotto
This weekâ€™s recipe is found on page 42 (can you believe we are already at page 42?!) of Carla Vavala's book "Fusion of Food and Friends". Carla used Arugula in the original recipe however Joanne didnâ€™t buy Arugula and had to substitute spinach. It worked out really well.
When you think about making risotto, is your first thought "Oh no! I donâ€™t want to stand there and baby sit that dish" because as you know, itâ€™s a dish that requires stirring, adding liquid, stirring some more, waiting for the liquid to be absorbed by the rice, add more liquid, stir some moreâ€¦ get the picture?
It just so happened I was in a contemplative mood and so standing at the stove with a nice glass of white wine while making this dish suited me just fine.
Grab some good white wine (leave 1/2 a cup so you can follow this recipe) and get ready to make a really super good risotto
- 1 1/2 TBS olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 8 oz fresh wild mushrooms (donâ€™t forget to clean them!)
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth (or chicken if you prefer)
- 1/2 bag or 2 large handfuls of fresh baby spinach or fresh arugula
- 1/3 cup gruyere cheese (I used 3.5 oz of a Camembert spread)
- 1/4 cup aged Gouda, shredded (I used shredded Fontina)
- salt and pepper to taste
- Fresh grated Parmesan cheese to top the dish
Pour the 4 cups of broth in a saucepan and heat to a simmer.
In a large saucepan, heat the oil over medium high heat and when hot, add the onions and cook until translucent. Add the garlic and cook one more minute.
Add the mushrooms and sautÃ© about 3 more minutes.
Add the rice and stir to coat for about 2 minutes then pour in the wine, continuing to stir until all the wine is absorbed.
Slowly add a cup of warm broth and stir until incorporated. Add one cup of broth at a time, stirring each time until it is absorbed. This will take about 18 â€“ 20 minutes. *No rush, just enjoy your own glass of wine as you stir.
BEFORE adding that last cup of broth, taste the dish to make sure the rice is tender but not mushy. Add salt and pepper if needed. Add the spinach (or arugula) and cheeses. NOW add the last cup of broth and stir until absorbed or ready to eat. Sprinkle with parmesan to serve.
It seems that anything made with cheese is always better.
What's your all time favorite rice dish?