Weekly Recipe: One Pot Risotto

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risotto

Risotto makes for a sinful meal.

Many people think it’s a pasta dish, but it’s actually an Italian rice. There is nothing like it’s chewy texture and creamy consistency. It’s rich and indulgent and can be made with a number of additional ingredients to tailor to your tastes.

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Once you get the hang of risotto, you’ll find it’s pretty easy to make. Below is one of our favorite winter recipes.

Don’t forget to pull out a bottle of wine. We like risotto with a good Chardonnay or Viognier.

Here’s what you will need:
3 tablespoons Olive Oil
1 tablespoon minced garlic
2 tablespoons minced shallots
1 cup diced turnip or parsnip
1 ½ cups chopped mushrooms (any type)
2 cups Arborio Rice
1/2 cup dry white wine
6 cups chicken stock as needed (heated)
1/2 teaspoon salt
2 tablespoons butter, cut into bits
6 ounces fresh baby spinach
1/2 cup freshly grated Parmigiano-Reggiano Cheese
Freshly Ground Pepper

Instructions
(Best made in a large pot or dutch oven.) Saute garlic and shallots in olive oil until golden. Do not burn. Add mushrooms and turnips (or parsnips) and stir until they start to soften. Add rice to the vegetable mixture and stir to coat with oil. Add wine, 1/2 cup heated chicken stock, and salt. Cook, stirring constantly, until all liquid is absorbed. Continue to add stock in 3/4 cup increments and cook until it has been absorbed each time, stirring until rice mixture is creamy and “al dente”.

Remove from heat. Fold in butter, spinach, and half of the grated cheese. (The spinach will slightly wilt). Season with salt and pepper. Top with additional grated cheese. Serve immediately. Makes 4-6 generous servings.

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