Sunday, February 12, 2012

Romantic Risotto

Ok so I didn't make this today but I thought I would post it if someone needs a yummy recipe for Valentine's Day. Though we will be having our traditional homemade pizza for Valentine's, which will appear here in the future, this is what I would probably make if we didn't have a pizza tradition (which was started by my husband on our first Valentine's together and was my first time making pizza from scratch). 

I have tried so many risotto recipes and this is what I have come up with and I love it. 

Spinach and Mushroom Risotto
(Serves 2)

1/2-1 medium white onion
1 tbsp olive oil
1 cup arborio rice
1 cup dry white wine (or dry vermouth)
4 cups vegetable stock
2 cups mushrooms (crimini, oyster, and other wild mushrooms are best)
2 cups fresh baby spinach
1/2 cup grated parmesan cheese
truffle oil (optional)

Cook the mushrooms first. Chop them to desired size. Saute or grill them in a little oil until they are soft and set aside.

Heat stock in the kettle. Heat olive oil over medium low. Chop onion to approximately the same size as rice. Saute the onion until translucent and soft. Add the rice. Make sure it gets coated with oil. You may need to add more. Stir the dry rice and saute for about a minute. Now add the cup of wine. When the wine has disappeared, add the vegetable stock in small increments, about half a cup. Keep adding the stock and stirring until the rice is a little al dente. You don’t have to stir the whole time but this helps to release the protein from the rice. You want your rice to be creamy but not sticky. Stir in the spinach little at a time to wilt. Finish it off by stirring in the cheese and mushrooms. Plate with a little truffle oil on top.

*This is a basic risotto recipe and can be altered by adding any number of vegetables and cheeses. Try asparagus and peas with a little lemon zest for a spring time version. 

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