Spinach and Porcini Mushroom Risotto
- 1/3 cup dried porcini mushrooms
- 3 tablespoons butter
- 1 yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1 cup uncooked Arborio rice
- 1/3 cup Marsala wine
- 1/3 pound Canadian bacon, diced
- 2 1/2 cups low-sodium chicken broth
- 2 cups chopped fresh spinach
- 1/3 cup shredded aged Gruyère cheese
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Soak dried mushrooms in 1 cup very hot water for 5 minutes.
Strain and reserve the liquid in a bowl.
Chop mushrooms and set aside in a second bowl.
Heat butter in a large skillet over medium heat.
Add onions and garlic and cook for about 3 minutes, until the onions are translucent.
Add rice and cook, stirring continuously, coating the rice with butter, for 3 minutes.
Next, add Marsala and continue stirring until the liquid is completely absorbed, about 1 minute.
Stir in bacon, mushrooms and reserved mushroom liquid.
Continue stirring until liquid has been absorbed.
Continue by adding the broth, 1/2 cup at a time, stirring continuously, until all the liquid has been absorbed.
The mixture should get creamier as you stir, and the total cooking time should be about 30 minutes.
When the rice is cooked (it will be tender but still al dente), turn off the heat, stir in the spinach and cheese and season with salt and pepper. Serve immediately.
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- 1/3 cup dried porcini mushrooms
- 3 tablespoons butter
- 1 yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1 cup uncooked Arborio rice
- 1/3 cup Marsala wine
- 1/3 pound Canadian bacon, diced
- 2 1/2 cups low-sodium chicken broth
- 2 cups chopped fresh spinach
- 1/3 cup shredded aged Gruyère cheese
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper