Wild Mushroom and Spinach Risotto
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| Summary | |
|---|---|
| Prep time | 25 min |
| Cook time | 45 min |
| Source | Fresh Every Day (pg 202) |
| Yield / serves | 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 in step 4 and proceed with the recipe.
