Risottos are one of my “Piece de Resistance” and it is one of the first dishes that my mum taught me.
It is not simple to make the best-risotto-ever but once you get the 2-3 crucial points then it becomes one of those basic recipe that you can master and make in 1000 different variations.
Well, this is one of my variations of a classic white risotto. I added mushroom and fresh spinach to make the risotto more “Earthy”.
This recipe would be great even with Porcini mushroom, but since it is not the season yet, I used Champignon mushrooms.
- Carnaroli Rice 200g (1 cup)
- Fresh Spinach 200g (1 cup)
- Champignon Mushrooms 200g (1+1/2 cups)
- Shallot 1
- White Wine
- Vegetable Stock 500ml (2 cups)
- Parmesan Cheese
- In a large pot, put the spinach with half a glass of water and let them cook until they reduce in size and become very soft. Drain the water in excess and set the spinach aside to cool down.
- In a large pan put 1 tablespoon of butter and fry slightly the finely chopped onion until it starts to become brown. Add the rice and toast it 1-2 minutes (be careful to not burn the onions), then add the sliced mushrooms.
- After 1 more minute, pour half a glass of white wine and let it evaporate.
- Add a ladle of vegetable stock to the rice and let the rice absorb it, then add some more. Do this until the rice is cooked "al dente". Stir every few minutes but not continously.
- At this point turn off the heat, chop the spinach and add them to the risotto.
- To make the risotto creamy, immediately after turning off the heat, add a table spoon of butter and a punch of grated parmesan cheese and stir until the risotto is "all'onda" (to the wave). This means that the risotto has to be creamy and dense, not liquid and loose.
- Adjust with some pepper and the risotto is ready to be served!