Best Italian Spinach Mushroom Risotto Recipes

MUSHROOM & SPINACH RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.

ITALIAN SPINACH-MUSHROOM RISOTTO

Steps:

• Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
• Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
• Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
• Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

RISOTTO WITH SPINACH AND MUSHROOMS

Steps:

• It is easiest to do this using the two front burners of the stove. On one burner, put a heavy pan (with a cover to be used later). This is the pan you will cook the rice and the finished dish in. On the other burner, set a medium skillet.
• Turn the heat under both burners to medium and place 1/3 of the butter in each, reserving the third piece of butter for later.
• While the butter in the large pan melts, finely mince the shallot and add it and the rice to the pan. Sweat the shallot and toast the rice slightly.
• While the shallot is sweating and the rice is toasting, heat the broth until hot. This is best done in a large microwave-safe measuring cup with spout as you will be adding the chicken broth in small amounts. Turn the heat under the rice to medium-low.
• Finely slice and start cooking the mushrooms in the skillet while the shallot is sweating and rice is toasting in the larger pot.
• Add 1/4 cup chicken broth to the toasted rice and shallot. Stir. When the rice has absorbed the broth, repeat. Continue repeating until all the broth is absorbed.
• Saute the mushrooms until they lose their liquor. Keeping the mushrooms in the pan, pour most of the mushroom liquor into a small glass to use later. Continue to cook the mushrooms in the dry pan until quite limp and slightly brown. Season with the lemon pepper and garlic sea salt. Remove the mushrooms and set aside.
• Pour the mushroom liquor and wine into the now empty skillet and add the spinach. You may need to do this in a couple batches. Thoroughly wilt the spinach. Remove it from the pan and squeeze most of the liquid out. When the spinach is cool enough to handle, chop it finely.
• Stir the mushrooms, chopped spinach, and grated cheese and remaining third of the butter into the rice and taste. Adjust the seasoning if necessary.
• If the rice is still a bit crunchy, add 1/4 cup water, cover, and simmer on low until the water is absorbed. Test again. If the rice is still too crunchy, repeat with the other 1/4 cup water. Serve while still warm.

ITALIAN SAUSAGE AND WILD MUSHROOM RISOTTO

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute. Set aside.
• Bring stock to simmer in large saucepan; remove from heat and cover to keep hot. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.