Chanterelle, Wild Rice Risotto with Baby Spinach

Chanterelle, Wild Rice Risotto with Baby Spinach

Chanterelle, Wild Rice Risotto with Baby Spinach

Ingredients

Ingredients, also the blue ram cruet by friend Andrea gave me for my birthday, how cute it he?

First, wipe all the mushrooms with a dry paper towel. Don’t rinse them or they will get soggy and water logged. Carefully wipe off the dirt and pine needles, or as much of it as you can. Chop them up.IMG_20131205_174450_534

I like to chop some very small and tear some into larger rough pieces, just because I like the way it looks.

Pour all the stock into a large pot and heat to a simmer, add bay leaves and saffron cover and leave it alone. You can toss a cheese rind in there if you have one handy but it isn’t necessary. Make sure you don’t dump these into the risotto.

cook onions and garlic until translucnet in butter and olive oil

cook onions and garlic until translucent in butter and olive oil

add chanterelles

add chanterelles

IMG_20131205_180612_374

set aside

set aside

Heat about 2 TBS butter and a slosh of olive oil in a pan over medium heat. Add onion and garlic and cook till translucent (do not brown) add mushrooms, stir occasionally and cook till browned.  Add thyme, salt and pepper to taste. Deglaze the pan with a squirt of lemon juice and about ½ cup of white wine. Keep cooking and stirring, scraping up the bits on the bottom till all the liquid is absorbed. Remove from pan and set aside.

Stir rice to coat in butter

Stir rice to coat in butter

In the same pan, melt 2 more tablespoons of butter and add the rice, cook, stirring constantly over medium high heat till all the rice is glossy and coated with butter. Add a ladleful of hot stock and cook, stirring continuously until the rice absorbs it all.

All the stock has been absorbed

All the stock has been absorbed

Add spinach

Add spinach

Keep doing this. Add one cupful of stock at a time and keep stirring till it is absorbed. It’s going to take a while. Wild rice is tougher than Arborio rice and takes longer to cook. It took me about 40 minutes I think, I kind of lost track of time. Occasionally, taste a few grains of the rice to see it is soft enough. I actually had to cheat at one point  – I covered the pot with a lid and let it steam for about 10 minutes. That helped the wild rice soften up.

Add mushrooms

Add mushrooms

When it’s almost done, add the rest of the white wine and a squeeze of lemon and cook till incorporated.

Add cheese

Add cheese

Add the mushroom mixture back in and toss in a handful of baby spinach. Stir until spinach is wilted. Taste at this point o be sure the flavor is balanced. I added the bouillon powder because I felt it needed more depth.  Stir in the parsley and add cheese, a handful at a time till it it’s as cheesy as you want it to be. Finish with a knob of butter.

Serve topped with cheese and parsley

Serve topped with cheese and parsley

Serve topped with more cheese and parsley.

Advertisements

One thought on “Chanterelle, Wild Rice Risotto with Baby Spinach

  1. Pingback: Say Good-bye to Soggy Rice | Recipes for a Healthy You

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s