Spinach risotto with spinach and mushrooms
5 May
Remember my cheesecake post? This post is from the same night. My humble kitchen was transformed into a photo studio, complete with a gigantic tripod, two light diffusers and a humongous camera! It was awesome!
Photo by Edmond H. Lee*
Since this dinner recipe is pretty long, I’m going to post about the rest of it later. Having Cate and Edmond in the kitchen with me was so much fun! C was in charge of stirring the risotto. She stirred and stirred and stirred…her arm was about to fall off! Thank you for your dedication, C! You made a really yummy risotto! 
While this was going on, E was running around trying to get action shots. I really liked having company in the kitchen because all I had to do was pay attention to the food, instead of stirring and trying to take pictures at the same time. Hope you enjoy E’s photos!
This recipe makes a lot of risotto. Next time, I might try to make a bit less since it doesn’t keep well in the fridge. Also, this took a loooong time. Do not believe the lies, people. Risotto requires some serious time commitment and patience!
From Lidia Bastianich’s Lidia’s Italy
Makes 6-8 servings
Ingredients:
10 ounces tender spinach leaves (I used frozen)
6 to 8 cups of boiling water
2 cups of chopped onions
2 cups of chopped mushrooms
2 cups Arborio or Carnaroli rice
1 cup of white wine
1/2 cup of grated Grana Padano or Parmigiano-Reggiano, plus more for passing (I skipped this)
6 tablespoons butter, in tablespoon-sized pieces (I used 3 tbs)
4 tablespoons of extra-virgin olive oil
1 teaspoon of salt, plus more to taste
Freshly ground black pepper to taste
Procedure:
1. Rinse and dry the spinach. Slice the leaves, a handful at a time, into 1/2-inch-wide strips. If using frozen, make sure spinach is thawed and drained of excess water. Heat 8 cups of water in the pot almost to the boil. Cover, and keep it very hot on the stove, near the risotto pan.
2. Put the olive oil, onions, and 1/2 teaspoon salt in the saucepan, set it over medium heat, and stir well. Cook, stirring frequently, until the onions are wilted and starting to color. Pour in the rice all at once, raise the heat, and stir continuously for about 2 minutes, until the rice grains are toasted (not browned) and make a clicking sound in the pan. Pour in the wine, and keep stirring, all around the pan, until it has evaporated and the rice is dry.
3. Ladle in 2 cups of hot water, enough to cover the rice. Cook for a minute or two, stirring, then pile the shredded spinach on top of the rice, and stir steadily as the spinach wilts and the rice gradually absorbs almost all of the moisture, 5 minutes or more. Then add mushrooms.
4. When you can see the bottom of the saucepan as you stir, ladle in more water to cover the rice, and stir in the remaining 1/2 teaspoon salt. Cook, stirring frequently, as the risotto develops its creamy suspension. Again, when the liquid is almost completely absorbed, ladle in another cup or so of water.
5. After the risotto has cooked for 15 to 20 minutes and incorporated 6 cups of water, taste; add more salt or more hot water as needed. When done al dente and creamy, turn off the heat immediately!
6. Drop in the butter pieces, stir vigorously, then beat in the 1/2 cup of grated cheese, and grind black pepper generously on top.
Thanks friends, for a lovely time!
*All photos in this post taken by Edmond H. Lee.
