September is always a busy month that is full of transitions. Schools are back in session and the weather is changing from Summer to Autumn. The foods we gravitate to are heartier and more earthy as Fall descends. Eric’s Italian and risotto tomes come to the top of the cookbook stack next to his reading chair so it is easily accessible when he is looking for menu inspiration. And since September is National Mushroom Month, mushrooms are part of more than a few of those dinners and meals.

Risotto has been a topic of discussion for over a month around here. While traveling with friends in August, Eric was planning on demonstrating his technique for making the Italian rice dish to the cooks in the group, but we had more food than time and the cooking class never happened. Given the dietary preferences of our traveling companions, this risotto version would have been a contender for that dinner. It is also a fitting dish to kick off risotto season during Mushroom Month!

Mushroom & Spinach Risotto

Mushroom & Spinach Risotto (an original recipe by Eric A Heuser) Total Time Required: 1 hour, Makes: 6 first-course servings or 3 – 4 main dish servings

Ingredients:

• 1/2 cup (1 stick) butter, divided
• 1 pound fresh mushrooms, sliced 1/4-inch thick
• salt & pepper, divided
• 3 shallots, minced
• 2.5 ounces fresh baby spinach, chopped
• 7 cups vegetable or chicken broth
• 1 tablespoon extra-virgin olive oil
• 1-1/4 cups arborio rice (8 to 9 ounces)
• 1/4 cup dry white wine
• 1/4 cup grated Parmesan cheese
• additional Parmesan cheese for serving

Preparation:

Melt 4 tablespoons of the butter in a heavy, large skillet over medium-high heat. Add the sliced mushrooms to the pan. As they start to cook, sprinkle them with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sauté the mushrooms until they are tender and beginning to brown, about 5 to 6 minutes.

Start with cooking the mushrooms.

Add the shallot and spinach to the pan and cook for another 2 – 3 minutes, until the spinach is wilted. Set the mushroom mixture aside.

Add the shallots and spinach to the mushrooms.

Bring 7 cups of broth to a simmer in a medium saucepan. Keep it warm while preparing the risotto.

Add 2 tablespoons of butter along with the olive oil in a heavy large saucepan over medium-low heat. When the butter has melted, add the rice to the pan and increase the heat to medium. Stir the rice until the edges begin to look translucent, about 3 to 4 minutes.

Cook the rice in a mixture of butter and oil.

Add the white wine and stir until the liquid is absorbed, about 1 minute.

Add the wine to the rice.

Add 3/4 cup warm broth, stirring until almost all of the broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all the broth is absorbed before adding more, until the rice is tender but still has a firm bite and the risotto is creamy, about 20 minutes.

Broth is added to the rice in increments.

Stir in the remaining 2 tablespoons of butter and 1/4 cup of grated Parmesan cheese.

When the rice is at the proper consistency, add the Parmesan and some butter to it.

Add the mushroom mixture to the rice and mix it in. Taste the risotto and add salt and pepper as needed.

Add in the mushroom and spinach mixture.

Transfer the risotto to a serving bowl and serve with additional Parmesan cheese.

Serve with additional Parmesan cheese.

This is just the beginning of mushroom month and risotto season!  ~Linda

Mushroom & Spinach Risotto (adapted from bonappetit.com) Total Time Required: 1 hour, Makes: 6 first-course servings or 3 – 4 main dish servings

Ingredients:

• 1/2 cup (1 stick) butter, divided
• 1 pound fresh mushrooms, sliced 1/4-inch thick
• salt & pepper, divided
• 3 shallots, minced
• 2.5 ounces fresh baby spinach, chopped
• 7 cups vegetable or chicken broth
• 1 tablespoon extra-virgin olive oil
• 1-1/4 cups arborio rice (8 to 9 ounces)
• 1/4 cup dry white wine
• 1/4 cup grated Parmesan cheese
• additional Parmesan cheese for serving

Preparation:

Melt 4 tablespoons of the butter in a heavy, large skillet over medium-high heat. Add the sliced mushrooms to the pan. As they start to cook, sprinkle them with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sauté the mushrooms until they are tender and beginning to brown, about 5 to 6 minutes. Add the shallot and spinach to the pan and cook for another 2 – 3 minutes, until the spinach is wilted. Set the mushroom mixture aside.

Bring 7 cups of broth to a simmer in a medium saucepan. Keep it warm while preparing the risotto.

Add 2 tablespoons of butter along with the olive oil in a heavy large saucepan over medium-low heat. When the butter has melted, add the rice to the pan and increase the heat to medium. Stir the rice until the edges begin to look translucent, about 3 to 4 minutes.

Add the white wine and stir until the liquid is absorbed, about 1 minute. Add 3/4 cup warm broth, stirring until almost all of the broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all the broth is absorbed before adding more, until the rice is tender but still has a firm bite and the risotto is creamy, about 20 minutes.

Stir in the remaining 2 tablespoons of butter and 1/4 cup of grated Parmesan cheese. Add the mushroom mixture to the rice and mix it in. Taste the risotto and add salt and pepper as needed. Transfer the risotto to a serving bowl and serve with additional Parmesan cheese.