WILD MUSHROOM RISOTTO WITH CARROT, SPINACH, GREEN BEANS
Risotto
2 Tablespoons olive oil
4 Tablespoons minced shallots
2 Tablespoons minced garlic
1 ½ cups (1 pound) arborio rice, available at specialty stores
2 cups white wine, stock or a mix of white wine and water
sea salt and freshly ground pepper
Heat the oil in a deep sauté pan, add the shallots and sauté for 4 minutes or until soft and clear. Add the garlic, sauté 1 minute, add the rice and, stirring to coat, sauté until the rice is translucent, about 1 minute. Add 1 cup of the wine, stock or water. Season to taste with salt and pepper. Bring to a boil, reduce the heat, and simmer for about 5 to 8 minutes, stirring frequently, or until the 1 cup of liquid is absorbed. Add the remaining cup of liquid and cook, stirring frequently for about 12 more minutes or until the rice is al dente.
Remove the pan from the heat and spread the rice out on a baking sheet. Allow to cool. The recipe can be made ahead to this point.
Vegetables for the Risotto
1 ½ pounds assorted wild mushrooms, cleaned & sliced into ¼-inch slices
2 Tablespoons olive oil
2 Tablespoons minced garlic
sea salt and freshly ground pepper
4 cups precooked risotto
½ cup or more diced carrots
4 oz spinach, stemmed and julienned
½ cup or more green beans cut into ½ inch pieces
1 to 1 ½ cups water
chives, for garnish, (optional)
Heat the olive oil in a large, deep, sauté pan, add the garlic and stir for about 1 minute. Add the mushrooms, stir, season to taste with salt and pepper and sauté for about 2 minutes. Add the precooked risotto, the carrots, spinach, and green beans and as much water as necessary to cook the vegetables and reheat the risotto. Stir to combine, bring to a boil and cook until the risotto develops the consistency of a liquid creamy cereal.
