This should be started approximately 30 minutes before serving for its best presentation. Spinach is optional, but you could replace that with fresh (thin) asparagus spears that have been lightly steamed yet still firm. Cut into 1 inch pieces. Stir in with mushroom mixture.
Author: My Dragonfly Cafe
Recipe type: Side
Cuisine: Italian
Serves: 6-8 servings
Ingredients
Saucepan:
2 T. Extra-Virgin Olive Oil
2 cloves of garlic, pressed
1½ c. Arborio rice
¼ c. dry white wine (Sauvignon Blanc, Pinot Grigio...)
4-5 cups chicken or vegetable broth
In Skillet:
2 T. Extra-Virgin Olive Oil
2 T. unsalted butter(or 2 T. of olive oil)
2 cloves garlic, pressed
16 oz. sliced Baby Bella(Cremini) mushrooms
¼ c. dry white wine
1 T. fresh thyme leaves(1 t. dried may be substituted.)
2 c. spinach(optional)
½ c. shaved parmesan cheese
Kosher salt and freshly ground black pepper
1 T. fresh lemon juice
2 T. chopped Italian(flat) parsley
Instructions
Melt 2 tablespoons of butter/oil at medium heat in a medium saucepan.
Saute 2 cloves of pressed garlic until barely golden, about 1-2 minutes.
Add rice to pan. Toss to coat with butter/oil and garlic.
Pour ¼ cup wine into pan to help deglaze any luscious residue of butter/oil/garlic.
As the wine evaporates, add 1 cup of broth, stirring gently.
Add ½ cup of broth as this evaporates and absorbs into rice.
Continue to repeat the process until the rice exhibits a soft and creamy texture, about 15-20 minutes.
In a medium skillet, add 2 tablespoons of butter/oil.
Add pressed garlic and saute until lightly golden, 1-2 minutes.
Add sliced Cremini mushrooms and brown; drizzle another ¼ cup of wine towards the end and let it evaporate.
Sprinkle thyme over mushrooms.
(Optional) Top mushrooms with spinach and gently stir an allow to wilt.
Transfer to the risotto pan with the addition of parmesan cheese, parsley, salt and pepper.
Drizzle lemon juice over before serving.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/savory-mushroom-risotto/