Folks,
I made this (again) tonight and wanted to share 'cause it's sooo good. The recipe is from my Mom , Sandy Reese, who is an excellent cook. Note that unlike many risottos, this one has very little oil and no cheese, so it's actually a very healthy alternative- which I for one really appreciate right now. Enjoy!
Deb
Roasted Garlic & Wild Mushroom Risotto
4 Servings
1 very large head garlic, Roasted (either roasted in garlic roaster or top with oil, wrap in foil and bake at 350 for approx. one hour)
1 pkg each: shitake mushrooms and baby bella mushrooms
1/2 cup minced shallots
1/2 tsp dried thyme
3/4 cup arborio rice
1/2 cup dry white wine (I use Chardonnay)
3 cups chicken broth (Free-range, natural broth if possible).
1 cup thinly sliced fresh baby spinach leaves
Sea Salt and fresh ground Pepper
(optional: white truffle oil)
Trim stems from shitake mushrooms; slice all the mushrooms. Saute mushrooms in 1 T olive oil until golden . Remove from skillet, add another tablespoon of oil olive. Saute shallots and thyme about 4 minutes. Add Rice and stir to coat with shallot mixture. Add wine and cook until almost evaporated. Squeeze roasted garlic from their cloves into the pan and add 1 cup of chicken broth. Bring to a boil, reduce heat to medium and cook stirring frequently. When broth is mostly absorbed, add another 1/2 cup of broth and continue stirring. Continue to add chicken broth a 1/2 cup at a time and stirring, as broth is absorbed. Cook until rice is tender and creamy, approx. 20- 25 minutes. Add mushroom mixture and spinach, and cook until spinach is just wilted. Season to taste with good sea salt and ground pepper. Serve warm.
If you are feeling truly indulgent, top each serving with several drops of white truffle oil.
), the fresher , the better -so indulge and use it .
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