Mushroom Risotto

Find the best darn mushrooms you can and let them do the talking!

Ingredients

1 lb of fresh mushrooms

1 onion diced small

2 Cups arborio rice (available here on Amazon)

1 Cup of fresh spinach

5 Cups of Veggie broth (bring to soft boil in a pot)

Lemon

Parmesan cheese

Red Chili Flakes

1 garlic clove diced

Dry white wine

Olive oil

Salt and Pepper

Recipe

Rice

1.

Saute diced onions for 3 minutes until starting to color and then add the garlic (low to medium heat), move around pan and let simmer for 1 minute.

Then add the 2 Cups of rice and mix around. After 1 minute, add splash of white wine and turn heat to Medium.
Ladle in one scoop of broth and mix around and reduce heat to see small bubbles.
Continue to ladle in scoops of two, so that the broth is visible and then as it reduces, move pan around. All the rice should continue to move and slide across the pan. Set timer for 18 minutes and keep heat at low to medium and continue to ladle and move rice around pan slowly with care.
When there is 5 minutes left, grate lemon zest, and season with more salt and pepper, and begin to toss parmesan onto the rice and mix. Then add all mushrooms and liquid from the pan and reduce heat to low.

Add handful of spinach and mix with rice, turn heat off.
Add more parmesan and prepare for serving.

Mushrooms

2.

Rinse, pat dry, and clean, then slice into thick pieces and arrange in a pan and cook for 15 minutes. Season with salt and cook until starting to darken, soften, and edges begin to curl. But keep them relatively firm and fresh as you will add them into the rice at the end and they will continue to finish.