Risotto always sounds so fancy, but guess what? It is only rice! Well an Italian spin on rice with lots of white wine and chicken broth. So today we are going to make a gourmet risotto for the half the price you would pay at a fancy restaurant. How does that sound? 😉
This risotto is made with white wine, mushrooms, and spinach, mmmm…it’s super addicting so make sure you cook a lot. 😉
Amy’s Drunken Risotto (2-3 servings) Time: 35 minutes
- 2 tablespoon olive oil
- 1/2 cup diced onion
- 3 chopped garlic cloves
- 2 cups rice (long grained or Arborio Rice)
- 3-1/2 cups chicken broth
- 1-1/4 cup dry white wine
- 1/8 cup grated fresh parmesan
- 80z brown sliced mushrooms
- 2 tablespoons butter
- 1 whole clove of garlic smashed
- 1/4 teaspoon salt
- 1/4 cup dry sherry
In a large pot drizzle in the olive oil on medium heat. Throw in the diced onion and saute for 3-4 minutes. Next, add in the garlic stirring for another minute or so. Pour in the white wine. Simmer for a couple of minutes, then pour in 3/4 of a cup of chicken broth. Add in the rice and cover for 20 minutes.
In the meantime, we will work on the delicious sherry mushrooms. In a fry pan add in the butter. Once the butter has melted add in the sliced mushrooms and garlic clove. Salt and cook for about 7-9 minutes on medium high heat. Add in the sherry cooking wine for another 10 minutes or so until they are nicely browned and soft.
Fluff the risotto with a fork, then add in the sherry mushrooms with all the juices.
Add in a cup of the chicken broth and let the rice absorb it.
Next, add the spinach and the remaining chicken broth a little bit at a time until the risotto is nice and creamy.
Stir in the fresh parmesan and salt to taste (1/4 tsp – 1/2 tsp.)
The risotto is so creamy and the sherry mushrooms add a whole other layer of flavor. Finish with some fresh parmesan over top! 🙂
I love sharing recipes with you and I hope they inspire you to get into the kitchen.