spinach mushroom rice
CAROL RATEKIN 3/21/16 Flag this message
To: CAROL RATEKIN
4 cups Duck Stock or Reduced Sodium Chicken Broth
2 Tbsp Butter
2 pkgs (4 oz) Exotic Mixed Mushrooms (Crimini, Oyster, Shiitake)
1/2 cup Chopped Shallots
1 1/2 cups Arborio or Short Grained Rice
1/2 cup Dry White Wine
4 cups Baby Spinach Leaves, packed
Salt & Freshly Ground Black Pepper
1 cup Freshly Grated Parmesan Cheese
Share this recipe
1. Place stock or broth in a medium saucepan; bring to a simmer over high heat. Reduce heat; keep stock at a gentle simmer.
2. Melt butter in a large, deep skillet over medium-high heat. Add mushrooms and shallots; cook 3 minutes, stirring occasionally. Stir in rice; cook 1 minute. Add wine; cook until wine is absorbed. Add 1 cup broth mixture to skillet. Simmer, stirring frequently, until broth is absorbed. Continue to add broth 1/2 cup at a time, keeping rice mixture at a constant simmer and stirring frequently. Repeat until rice is tender and mixture has a creamy consistency, about 18 minutes. (If necessary, after all of the broth is absorbed add small amounts of hot water until rice is tender).