Mushroom and Spinach Risotto
Risotto • Italian
Description
Mushroom and Spinach Risotto
Ingredients
- Fresh basil leaves 20 oz
- Ground Black Pepper to taste
- Salt to taste
- Garlic 2 cloves
- Onion 1 head
- Vegetable Oil 2 tablespoons
- Arborio rice 10 oz
- Dry White Wine 5 fl oz
- Pickled Chanterelles 5 oz
- Chopped Sage Leaves 1 stem
- Bouillon cube 1 piece
- Grated Pecorino Pepato Cheese 5 oz
Step-by-Step Guide
Step 1
Crush the garlic and sauté it in 1 tablespoon of vegetable oil. Add the spinach and sauté. Season with spices.
Step 2
Dice the onion into small cubes. Sauté in the remaining vegetable oil. Add the rice and fry with the onion. Pour in the wine and 750 ml of water. Bring to a boil.
Step 3
Slice the mushrooms. Chop the sage leaves and add them along with the broth cube and mushrooms to the rice. Simmer for 20 minutes on low heat.
Step 4
Mix the spinach and cheese with the rice and mushrooms. Season to taste.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!
