Day 32: Mushroom Spinach Risotto

Yield: 4 people
Time (Start to Finish): 45 min

Ingredients:
½ med yellow onion
3 cloves garlic
3 Tbsp olive oil
1 cup Arborio rice
salt and pepper

½ cup parmesan cheese

4 cups vegetable stock
¾ cup white wine (I used Riesling)

2 ½ cup cremini mushrooms
2 ½ cups spinach
2 Tbsp olive oil

Directions:
1. In a sauce pot, heat up the vege stock until almost boiling
2. In a bigger pot, heat olive oil, onion (chopped) and garlic (chopped) until onions and garlic are sweating
3. Add rice and cook for about a minute to make sure rice is coated with oil over med heat
4. Add 1 cup of stock and stir until it is almost all evaporated
5. Then add the wine and stir until almost evaporated
6. Add stock one cup at a time until rice is cooked and it is creamy and thick. Make sure to wait until it is all evaporated before adding more stock. Add salt and pepper to taste and a little more wine if necessary. Not too much salt, the cheese is salty. This takes about 20-25 min.
7. In another pan, heat olive oil and cook mushrooms and spinach both chopped to how you like them and cook until almost done, about 3 min
8. Add cheese to the rice and taste, and then add the vegetables. Stir and serve with good bread and wine!

Rating: 4.5 strawberries
Notes: Happy 1 month!!!!!!!!!! My next post will be stats and facts, but lets talk about this dish. I figured on my one month I should make my favorite food, risotto. This is also my first collaborative, with the lovely Travis Weller (travisweller.com) You can add any veggies and any wine, or even leave the wine out. Risotto is much easier to make than people think, and not only is it my favorite thing to eat, but it uses my favorite cooking tool, a heat resistant spatula, and my favorite technique, stirring. It takes a lot of stirring, so it both tests patience, and helps one relax after a long day. Cellar #8 is the best winery for reds I have ever founds. Their zin is incredible as well ad merlot and can sav. You must try them. We also had a big loaf of crusty olive bread. A meal fit for kings…cook on my lovelies…