spinach & mushroom risotto

How To Make spinach & mushroom risotto

• 1

  FOR MUSHROOMS: In a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes. Remove the mushrooms & strain their liquid into a medium saucepan through a sieve lined with a paper towel. Add the broth to the mushroom soaking liquid; bring to a simmer. Rinse the mushrooms well to remove any grit, chop them & set aside.
• 2

  FOR RICE: In a large pot, heat the oil over moderately low heat. Add the onion & cook, stirring occasionally, until translucent, about 5 minutes. Add the rice & salt & stir until the rice begins to turn opaque, about 2 minutes. Add the wine, the 1/4 C cognac, & the chopped mushrooms. Cook until the liquid has been absorbed.
• 3

  Stir 1/2 C of simmering broth into the rice & cook, stirring frequently, until the broth has been absorbed. The rice & the broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding the broth 1/2 C at a time & allowing the rice to absorb the broth before adding the next 1/2 C. Cook the rice until almost tender, about 25 minutes & add the spinach. Cook, stirring, until the rice is tender, about 5 minutes longer. You may not need to use all the liquid, or you may need to add more broth or some water. Stir in the remaining tablespoon of cognac, the Parmesan & butter.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card