Creamy mushroom & spinach risotto – with Roodeberg Reserve
13:09:00Creamy mushroom & spinach risotto – prepared with Roodeberg Classic Rosé and enjoyed with Roodeberg Reserve
Ingredients (serves 4)
30 ml butter
15 ml olive oil
250 g brown mushrooms, chopped
Salt and pepper, to taste
1 medium onion, finely chopped
2 cloves garlic, finely chopped/grated
3 sprigs thyme, leaves only (stalks discarded)
1 ½ cups risotto rice
½ cup Roodeberg Classic Rosé (or dry white wine)
750 ml vegetable stock
3 cups baby spinach, roughly chopped
½ cup fresh cream
½ - 1 cup parmesan cheese
Method
In a wide heavy-based pot (about 26cm), heat the butter and oil, then fry the mushrooms until golden brown and season with salt and pepper.
Remove from the pan and set aside, then turn down the heat to medium-low and add the onions, frying until soft and translucent but not brown.
Add the garlic and thyme and fry for another 30 seconds, then add the rice.
Stir, toasting the rice for about 3-4 minutes until lightly brown, then add the wine and stir to loosen any sticky bits on the bottom.
Reduce until the liquid has almost been absorbed completely, then add ¾ of the fried mushrooms back to the pot as well as the stock, ladle by ladle, stirring in-between and only adding more once the previous liquid has almost been absorbed.
Continue until the rice is al dente (tender with a slight bite in the centre - it will take about 10-12 minutes), then add the spinach, cream and half the parmesan and stir.
Cook for 1-2 minutes, then remove from the heat and season with salt and pepper.
Cover and let it stand for a few minutes before ladling into bowls, serving hot with some of the remaining mushrooms on top and more parmesan cheese.
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