A great base risotto makes a perfect palette for additions of other ingredients. It will amaze you! Whether it's tomato-basil risotto or green bean-pecan risotto.
Ingredients
- butter: 4 Tbsp (divided)
- mushrooms: 2 cups (sliced)
- spinach: 1 cup (chopped)
- shallots: 4 Tbsp (diced)
- salt: 0.5 tsp (to taste)
- arborio rice: 1 cup
- Chardonnay wine: 0.5 cup
- chicken broth: 4 cups (or more if needed)
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
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Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
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Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
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Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.
