Spinach Mushroom Herb Risotto

Risotto is so delicious, and not difficult to make at all. You just need to keep a stockpot of warm broth simmering that you can add to the rice a ladle full at a time as it cooks. Adding the sprig of rosemary to the simmering broth adds a nice bit of flavor to the dish. You must use a big wide pan to make the risotto, because the rice will not absorb enough moisture if you make it in a tall stockpot, and you won’t be happy with the result. In the end you will have a lovely creamy rice dish with lots of good green spinach in it that tastes really good and is so good for our health. Try one of the Farmers Markets and look for some wild mushrooms and some really fresh spinach. I always keep some frozen chopped spinach in the freezer because we eat it so often, but there is nothing like the taste of really fresh spinach.

Ingredients:

1 package of fresh spinach chopped , or a 10 oz. package of frozen chopped spinach
3 cups of good homemade chicken broth
1 sprig of fresh rosemary
1 cup water.
1 cup onion, finely chopped
2 shallots peeled and finely diced
8 oz. of mixed mushrooms roughly chopped
1 tablespoon of fresh oregano finely minced
2 tablespoons of olive oil.
1 cup Aborio rice.
1/3 cup dry white wine, such as Chardonnay or Pinot Grigio
Sea salt and freshly cracked black pepper, to taste.
½ cup of freshly grated Parmesan cheese.

Directions:

Cook the chopped spinach and drain. Let the spinach cool completely and squeeze all the water out of it.

In another saucepan, bring the chicken broth, water and the sprig of rosemary and keep it at a low simmer.

In a large open pan, (12 inches wide) cook the onions, mushrooms and oregano in olive oil over moderately low heat, stirring, until the onion and shallots are softened and the mushrooms are lightly browned. Next, add the rice, stirring until each grain is well coated with oil. Add the wine and cook over moderately high heat stirring, until the wine has been absorbed. Next add about ½ cup of simmering rosemary flavored broth and cook over moderately high heat stirring constantly until the broth is absorbed. Continue adding broth about ½ cup of at a time stirring constantly and letting each addition be well absorbed before adding the next amount. Reduce the heat but keep the risotto at a strong simmer. Keep adding broth until the rice is tender and creamy. There should still be a bite to it, or as the Italians say, “al dente.”

Nest stir the spinach into the rice. Add sea salt and freshly ground black pepper to taste. Remove the pan from heat and stir in half of the grated Parmesan. Serve risotto with the remaining Parmesan cheese on the side.