How To Make Spinach and Porcini-Mushroom Risotto
This mushroom risotto is a rich and delicious dish that’s packed with parmesan, a splash of brandy, and healthy doses of spinach.
In a small bowl, soak the dried mushrooms in the boiling water for about 15 minutes, until softened.
Remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with a paper towel.
Add the broth to the mushroom-soaking liquid; bring to a simmer.
Rinse the mushrooms well to remove any grit, chop them, and set aside.
In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until translucent.
Add the rice and salt and stir for about 2 minutes, until the rice begins to turn opaque. Add the wine, the ¼ cup of cognac and the chopped mushrooms. Cook until the liquid has been absorbed.
Stir ½ cup of simmering broth into the rice and cook, stirring frequently, until the broth has been absorbed. The rice and the broth should bubble gently; adjust the heat as needed.
Continue cooking the rice, adding the broth ½ cup at a time and allowing the rice to absorb the broth before adding the next ½ cup.
Cook the rice for about 25 minutes, until almost tender, and add the spinach. Cook, stirring, for about 5 minutes longer, until the rice is tender.
Stir in the remaining tablespoon of cognac, the Parmesan and butter.
Serve warm and enjoy!
- Calories: 695.62kcal
- Fat: 21.66g
- Saturated Fat: 7.08g
- Trans Fat: 0.23g
- Monounsaturated Fat: 11.21g
- Polyunsaturated Fat: 2.19g
- Carbohydrates: 97.56g
- Fiber: 4.99g
- Sugar: 6.43g
- Protein: 18.33g
- Cholesterol: 27.88mg
- Sodium: 989.17mg
- Calcium: 142.50mg
- Potassium: 814.43mg
- Iron: 6.63mg
- Vitamin A: 328.49µg
- Vitamin C: 18.97mg
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