Recipe: Multi-Mushroom Risotto (with shallots and spinach)

MULTI-MUSHROOM RISOTTO

3 1/2 cups fat-free beef or mushroom broth (or low salt chicken broth)
1/2 ounce dried porcini mushrooms
1 tablespoon olive oil
1 cup sliced shallots (about 3 large)
2 packages (4 ounces each) sliced exotic mushrooms,* such as Pennsylvania Farms brand
1 1/2 cups Arborio rice**
Salt and freshly ground black pepper (to taste)
4 cups packed baby spinach leaves
2 ounces Parmigiano-Reggiano cheese
2 tablespoons chopped fresh thyme or toasted walnuts (optional, for garnish)

Place broth in a medium saucepan. Use scissors or kitchen shears to cut porcini mushrooms into 1/2-inch pieces; add to broth. Bring to a simmer over high heat. Reduce heat; keep broth at a constant gentle simmer while preparing risotto.

Heat a large, deep skillet over medium-high heat. Add oil and shallots; cook 2 minutes, stirring occasionally.

Add mushrooms; cook 4 minutes, stirring occasionally.

Add rice; cook and stir 1 minute.

Add 1 cup simmering porcini-broth mixture to skillet. Cook, stirring frequently until broth is absorbed. Continue adding broth 1/2 cup at a time, keeping rice mixture at a constant simmer and stirring until broth is absorbed. Repeat process until rice is cooked just through, about 18 minutes total. When all broth mixture is used, stir in salt and pepper to taste and check rice for doneness. If rice is too firm, add 1/2 cup hot water and continue to cook and stir. Mixture should have a creamy texture.

Arrange 1 cup spinach on each of four large plates. Spoon risotto over spinach to wilt. Using a swivel-bladed vegetable peeler or cheese plane, shave cheese over risotto. Sprinkle with thyme or walnuts, or both, if desired.

*Crimini mushrooms may replace all or part of the exotic mushrooms. Button mushrooms will give you more mushrooms, but not more mushroom flavor.

**Arborio rice is an Italian medium-grain rice. To add a subtle wine flavor to the risotto, add 1/2 cup dry vermouth or dry white wine to the saut6ed rice and let the rice absorb the wine before adding the broth. The alcohol evaporates quickly, and the whole dish is transformed - just a tinge of lemon-like pucker behind every rich and creamy bite.

Makes 4 servings, 502 calories per serving, 14% from fat
Source: Cooking the RealAge Way: Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes by Michael F. Roizen, M.D. and John La Puma John