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Tuesday, April 8, 2014

Creamy Spinach Rissoto

Adapted from Around my French Table by Dorie Greenspan

Ingredients:
3 1/2 cups chicken broth
1 cup Arborio rice
6-10 oz spinach 
1 tbs butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/4 pound mushrooms, chopped
salt
pepper
1/4 pound Gruyere, Emmenthal, Swiss or even Parmesan cheese
1/4 cup half and half or cream 

Notes / Directions:
In a medium saucepan, bring 3 1/4 cups broth to boil. Stir in the rice. Cover and simmer until almost all of the broth has been absorbed (about 20-25 minutes). Turn off heat and let rice continue cooking on its own. Coarsely chop spinach and set aside. Melt butter in saucepan and saut√© onions, garlic, and mushrooms about 5 minutes. Season with salt and pepper.  Add cheese and cream to the rice and stir well, it should be nice and creamy.  Pour in a little more cream if necessary. Add onions, garlic, and mushrooms to the rice and stir.  Gently toss in spinach.

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