Risotto with Exotic Mushrooms and Spinach

addedOctober 2015

• 4 cups duck stock or reduced sodium chicken broth
• 2 tablespoons butter
• 8 ounces exotic mixed mushrooms (Cremini, Oyster, Shiitake)
• ½ cup chopped shallots
• 1½ cups arborio or short grained rice
• ½ cup dry white wine
• 4 cups baby spinach leaves, packed
• salt and freshly ground black pepper
• 1 cup freshly grated parmesan cheese

1. Place stock or broth in a medium saucepan; bring to a simmer over high heat. Reduce heat; keep stock at a gentle simmer.
2. Melt butter in a large, deep skillet over medium-high heat.
3. Add mushrooms and shallots; cook 3 minutes, stirring occasionally. Stir in rice; cook 1 minute.
4. Add wine; cook until wine is absorbed.
5. Add 1 cup broth mixture to skillet. Simmer, stirring frequently, until broth is absorbed. Continue to add broth ½ cup at a time, keeping rice mixture at a constant simmer and stirring frequently. Repeat until rice is tender and mixture has a creamy consistency, about 18 minutes. (If necessary, after all of the broth is absorbed add small amounts of hot water until rice is tender).
6. Stir in spinach 1 cup at a time just until wilted. Season to taste with salt and pepper. Stir in half of cheese. Transfer to serving plates; top with remaining cheese.