Thursday, April 13, 2006

Grilled Mushroom and Spinach Risotto

Makes 2 entree size servings or 4 side-dish servings


For Mushrooms:

  • 15 button mushrooms, sliced
  • 1/2 large onion, diced
  • 2 cloves of garlic minced
  • 6 pieces of Canadian bacon diced
  • olive oil
  • 1/2 tsp smoked paprika
  • salt and pepper


  1. Combine all ingredients in a largeplasticc bag, shake until coated
  2. Spread out on shallow rimmed cookie sheet
  3. Bake at 425 for 30 minutes , turning once.

For the Risotto

  • 1/4 cup extra virgin olive oil
  • 1 c minced shallots or onions
  • 1 c Arborio rice
  • 1 tbsp minced garlic
  • 1 c dry white wine
  • 4 c rich chicken broth
  • 10 oz bag of spinach
  • 4 oz grated Parmesan cheese
  • salt to taste
  • freshly grated black pepper to taste

Sweat the shallots in the oil over a medium high heat stirring frequently until they are a uniform golden brown, about twenty minutes. ’ Meanwhile bring the chicken broth to a simmer in a separate pot.
  1. Once the shallots are brown add the garlic and stir about one minute. Adjust heat to medium. Add the rice grains and continue stirring, toasting them until they feel chalky, about three minutes.
  2. Turn the heat to medium low and add white wine. Stir briskly until it is fully absorbed. Add one third of the chicken broth and continue stirring frequently until it is absorbed, about five minutes. Repeat with the remaining broth, stirring frequently.
  3. When the last broth has been added microwave or steam the spinach just until it is wilted, about two minutes. Puree it until it is smooth in a high-speed blender or with a hand held blender.
  4. Test the rice for doneness. A single kernel should feel firm but done, slightly chewy. When the rice is done add the mushroom mixture, spinach puree, cheese and season to taste. Serve immediately.

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