Wild Mushroom And Spinach Risotto Recipe

About this recipe

Creamy arborio rice infused with earthy wild mushrooms and vibrant spinach, delicately seasoned for a comforting dinner.

Ingredients

• 50G Pepper Black Ground BWFO
• 1 Kg Red Onion 1kg
• 150G Dairylea 8 Cheese Slices
• 1 Kg Riseria Campanini Arborio Rice, 1Kg
• - Potts Vegetable Stock Can
• 500G Mixed Wild Mushrooms, 500G
• 600G Picard Organic Spinach Leaves
• 1 L Olive Oil – Organic
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 1 Garlic Bulb - 1 Each
• 750 G Top-Op Table Salt Drums
• 50G Black Garlic Cloves, 50G
• - Greenfields Black Peppercorns

Instructions

1. 1. Heat the vegetable stock in a saucepan and keep it warm over low heat.
2. 2. Clean and slice the wild mushrooms into bite-sized pieces.
3. 3. Finely chop the onion and garlic for sautéing later.
4. 4. Heat the olive oil in a large skillet and sauté the onion until soft and translucent.
5. 5. Add the garlic and mushrooms to the skillet, cooking until the mushrooms are browned and fragrant.
6. 6. Stir in the Arborio rice and cook for 2 minutes until slightly toasted.
7. 7. Gradually add the warm vegetable stock, one ladle at a time, stirring constantly until absorbed.
8. 8. Continue adding stock and stirring until the rice is creamy and cooked al dente, about 20 minutes.
9. 9. Fold in the fresh spinach leaves and cook for 2 minutes until wilted.
10. 10. Stir in the grated Parmesan cheese, ensuring it melts evenly into the risotto.
11. 11. Season with salt and black pepper to taste, adjusting if necessary.
12. 12. Plate the risotto and garnish with additional Parmesan if desired.