Risotto dishes are always popular at Claire’s, and we take advantage of all the lovely organic vegetables we get to create new recipes throughout the year. This is one of our oldest recipes, and it has remained a favorite.
8cups (about ¾pound) organic baby spinach
Sea salt and pepper
3tablespoonsbutter, cut into 3 slices
3shallots, peeled and finely chopped
½red onion, finely chopped
1pound assorted mushrooms (I like to use button, cremini, and shiitake), cut into quarters (remove tough stems from shiitake mushrooms, if using)
Prepare the broth. Measure the water into a large pot. Add 1tablespoon of the butter, spinach, and alittle sea salt and pepper. Cover and bring to a boil over high heat, stirring once or twice to combine. Cook at a boil for just a minute, stirring once to combine. Taste for seasonings. Turn off the heat and keep this spinach broth covered on the stove.
Melt the 3tablespoons of butter in a large skillet over medium-low heat. Add the shallots, onion, and mushrooms. Sprinkle lightly with sea salt and pepper. Cook, stirring occasionally, for 5 minutes, or until the onions and mushrooms are softened. Add the rice. Cook for 2-3 minutes, stirring frequently. Add the wine. Cook, stirring constantly, for about 1 minute, until the wine is absorbed into the rice. Add 1cup of the spinach broth. Cook, stirring constantly, for about 2 minutes, or until the rice absorbs the broth. Add ½cup of the broth and stir continuously for 2 minutes, or until the broth is absorbed into the rice. Continue adding ½cup of the broth at a time, using the remaining broth except for ½cup that you will add at the end; stir continuously for 2 minutes, or until the rice absorbs the broth.
Taste the rice for doneness. The risotto should be barely tender, fairly thick, and creamy when it is done. Remove the skillet from the heat. Stir in the final ½cup of broth. Stir in the cheese. Taste for seasoning. Serve immediately.