View source for Wild Mushroom and Spinach Risotto

{{RecipeSummary
|PrepTime=25 min
|CookTime=45 min
|Source=Fresh Every Day (pg 202)
|Yield=4-6 servings
|Rating=Very good
}}
''See [[Risotto for All Seasons]] for the general recipe for risotto.''
=== Ingredients ===
* 1 T unsalted butter
* 1 T olive oil
* 1/2 lb mixed wild mushrooms (such as oyster, chanterelle, crimini, or dried porcini), cleaned and sliced 1/4 inch thin
* sea salt and freshly ground black pepper to taste
* 3 oz spinach, washed, stems removed, and drained (about 2 cups leaves)
* 1 T chopped fresh sage leaves
* 1 T chopped fresh rosemary

=== Preparation ===
Melt the butter and olive oil together in a large skillet over medium-high heat.  Add the mushrooms and saute, stirring frequently, until they are soft and light brown, about 5 minutes.  Season with salt and pepper.  You may need to work in batches to cook the mushrooms; if you overcrowd the pan, the mushrooms will steam instead of sauteing.  Add the mushrooms, the uncooked spinach and the sage and rosemary to the [[Risotto for All Seasons | risotto]] in step 4 and proceed with the recipe.

[[Category:Side Dish]]
[[Category:Risotto]]
[[Category:Mushrooms]]
[[Category:Very Good]]