Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.



Wednesday, May 01, 2013

Cooking Light ~ Cooking with Rice

This month the Cooking Light Virtual Supper Club is cooking with rice.
I love Risotto . . . so I knew right away that I would search for a nice risotto recipe. The good thing about Cooking Light, is that it is so easy to search.
I keyed in Risotto-Spinach-Mushrooms and wha~laa
This Recipe for Risotto came up.

Once I actually read through the whole recipe, I realized that this is actually a Gouda and Spinach risotto with saute'd mushrooms on top. Very Nice!


Smoked Gouda Risotto with Spinach and Mushrooms
Ingredients Risotto:
2 cups water
16-ounce chicken broth (I used a porcini mushroom broth)
1 tablespoon butter
1/3 cup chopped shallots
2 cups Arborio rice or other short-grain rice
1/2 cup dry white wine
1/2 teaspoon salt
1 1/2 cups (6 ounces) shredded smoked Gouda cheese
5 cups chopped spinach (about 5 ounces)
Mushrooms:
1 tablespoon olive oil
2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
2 cups sliced button mushrooms (about 1/2 pound)
2 cups sliced cremini mushrooms (about 1/2 pound)
2 cups sliced oyster mushrooms (about 3 1/2 ounces)
1/3 cup chopped shallots
1/4 cup dry white wine
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese
Rosemary sprigs (optional)

To prepare risotto, combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1/2 teaspoon salt and broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted. Stir in spinach; cook just until spinach is wilted.

To prepare mushrooms, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and sauté 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary, and minced garlic, and sauté 1 minute or until wine is absorbed. Sprinkle with 1/4 teaspoon salt and pepper. Divide risotto evenly among 6 bowls; top with mushroom mixture, and sprinkle with Parmesan. Garnish with rosemary sprigs, if desired.

 


Now . . . let's see what everyone else has brought for our mushroom feast.
Jerry has made a recipe I am definitely going to try ~ Spelt with White Beans and Artichokes
Val is making Turkey Meatballs with Jasmine Rice
 Susan is bringing Barley Stuffed Cabbage Rolls
Sara has made a loaf of Hearty Sour Rye Bread
Roz has also made a Risotto Milanese ~ you can never have to much Risotto.

Y'all enjoy ~
Sandi

8 comments:

Pam said...

I have never met a risotto that I didn't love. And this one looks especially lovable!

Susan Lindquist said...

I am a real fan of the risotto too! Love that creamy gooey bowl of goodness ... and when you add smoked Gouda to anything, it definitely makes for a happy camper here!

Great recipe! I'll be making this as soon as I have fresh spinach in the house!

bellini said...

I would have to say I am obsessed with Risotto and would never turn down a flavourful plateful at any time. Thanks for bringing this to our table Sandi.

Holledayz said...

Correction...divide into TWO bowls and top with mushrooms! Thanks for the recipe - I can't help but think of the mushroom man at Saturday's Pimlico Market!

Sarah said...

I love risotto. This recipe is a keeper. Love how creamy it is.

Tanna at The Brick Street Bungalow said...

YUMMMMMMM!! Smoked gouda... spinach... a symphony of mushrooms and rice... couldn't go wrong! blessings ~ tanna

JDeQ said...

YUM. Looks amazing. How great that you had a supply of that porcini bouillon from Italy! It is one of the things that I always bring home with me to. :-)

Roz Corieri Paige said...

Like others stated, "I can never get enough risotto"! This recipe just screams delicious and will be one more risotto that I must try! Great job!

Roz

Related Posts with Thumbnails