2 large heads of garlic – separated, unpeeled
4 tbl. Olive Oil
3/4 oz. Dried Porcini mushrooms
3/4 lb. Mixed fresh wild mushrooms (****ake, crimini)
1 cup Chopped Shallots
2 tsp. Dried Thyme
1 1/2 cups Arborio Rice
1/2 cup Dry White Wine
3 1/2 to 4 cups Chicken Stock
2 cups Sliced fresh spinich leaves
1/2 cup Freshly grated Parmesan cheese

Pre-heat oven to 400 degrees F.

Combine the garlic and 2 tbl. of oil in a small baking dish. Bake until garlic is gold and tender, about 50 minutes.

Cool slightly and peel.

Chop the garlic to measuer about 1/4 cup packed.

Place the Porcini mushrooms in a small bowl.

Pour enough hot water to cover and let stand until soft, about 30 minutes.

Drain, squeeze dry, and coarsely chop.

Heat 1 tbl. of oil in a large skillet and saute the wild mushrooms until golden brown and the juices evaporate, about 7 minutes.

Add the Porcini and stir for about 1 minute.

Season with salt and pepper and set aside.

Heat 1 tbl. of oil in a heavy medium saucepan over medium-high heat.

Add the shallots and thyme and saute unil tender, about 4 minutes.

Add the rice and stir to coat with shallot mixture.

Add the wine and cook until almost evaporated.

Mix the chopped garlic and 3-1/2 cups of the chicken broth and bring to a boil.

Reduce the heat and cook until the mixture is creamy, stirring occasionally and adding more broth if the risotto is dry, about 20 minutes.

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