A great thing about risotto is that you can combine all of your sides into one dish. Instead of having a side of spinach and another dirty pot, it is all in the risotto. If you can’t find fresh porcini mushrooms try using dried porcini mushrooms Porcini Mushroom Risotto. A great pairing for this risotto is Grilled Whole Beef Tenderloin as shown.
4 tablespoons olive oil
1 small yellow onion finely diced
1 – 12 oz. package of fresh porcini mushrooms, sliced
2 garlic cloves minced
1 1/2 cups risotto
1/2 cup dry white wine
6 cups chicken broth or 3 – 14 oz. cans of 99% fat free chicken broth
1 – 11 oz. package of fresh, organic, baby spinach, rinsed and drained
2 tablespoons butter
1/2 cup parmesan cheese
Garnish with a sprig of basil and additional parmesan cheese, if desired
Using a large heavy sauce pan, sauté the onions in the olive oil over medium heat. Add sliced porcini mushrooms and sauté until they begin to release thier liquid. Add the garlic and risotto and stir for about a minute. Add white wine and stir. Add broth about 1 cup at a time, stirring frequently. Continue adding broth until most has been absorbed. This process takes about 30 minutes. When risotto is tender, stir in spinach. Add butter and parmesan cheese. Serve as is or with a Grilled Whole Beef Tenderloin.