Risotto With Mushrooms And Herbs

Recipe Ingredients

1 oz	28g	Dried mushrooms (such as porcini, boletus or cepe)
1 cup	237ml	Hot water
3 tablespoons	45ml	Butter
2 tablespoons	30ml	Olive oil
1/4 tablespoon	3.8ml	Yellow onion - coarsely chopped (medium)
1 1/2 cups	240g / 8.5oz	Italian arborio rice - raw
2 cups	474ml	Basic brown sauce - see * note 1
3 cups	711ml	Water - see * note 2
1/4 cup	36g / 1.3oz	Chopped - drained, cooked spinach
1/4 cup	36g / 1.3oz	Freshly-grated parmesan cheese
		Oregano - to taste
		Rosemary - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note 1: See the "Basic Brown Sauce" recipe which is included in this collection.

* Note 2: Include in this the water from the soaked mushrooms.

Soak the mushrooms in 1 cup of hot water until very soft, about 1 hour. Drain, reserving the water for the dish, and chop the mushrooms.

Heat a 4-quart heavy saucepan and add the butter, oil, onions, spinach and mushrooms. Cook until the onions are clear, then add the rice. Stir carefully so each grain is coated with the oil.

In a separate pan bring the Basic Brown Stock and water, including the mushroom water, to a simmer and add 1 cup of this liquid to the rice. Stir as it cooks to insure a nice creamy dish.

Continue adding broth as it is absorbed until the rice is tender but still a bit chewy. Add the spinach and cook a few minutes more until the spinach is heated through. Stir in the cheese and oregano, rosemary, salt and pepper to taste. Serve immediately. This recipe serves 4 to 6 as a first course.

Source:
Jeff Smith

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