Recipe: Risotto with Spinach, Porcini, and Peas (using chicken broth, cream and Parmesan)

RISOTTO WITH SPINACH, PORCINI, AND PEAS


3/4 ounce dried porcini mushrooms
1 (48 ounce) can chicken broth
1 tablespoon olive oil
4 tablespoons (1/2 stick) unsalted butter, divided use
1 medium yellow onion, chopped
2 small garlic cloves, minced
2 cups uncooked Arborio rice
1/2 cup dry white wine, such as Soave
Salt, preferably kosher
2 cups chopped fresh spinach
1/2 cup peas, fresh and parboiled, or frozen and thawed
2 tablespoons chopped flat-leaf parsley
1/4 cup heavy (whipping) cream
2/3 cup freshly grated Parmigiano-Reggiano cheese

In a small bowl, pour 1 cup hot water over the porcini. Set aside to soak for 30 minutes.

In a large saucepan, bring the chicken broth to a boil. Reduce the heat to very low and keep it warm.

In a large casserole, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes.

Add the garlic to the casserole and cook, stirring, for another 2 minutes. Add the rice and stir to coat with the butter and oil. Then add the wine and a little salt, stir, and cook until the wine is almost absorbed, 1 to 2 minutes.


Add about 1/2 cup of the chicken broth to the rice and cook, stirring often, over medium-low heat until the liquid is almost absorbed, 2 to 4 minutes. Add another 1/2 cup broth and continue to cook, stirring. Repeat this procedure until you have added 2 cups of the broth.

Meanwhile, using your hands, squeeze the water out of the porcini, reserving the soaking liquid. Coarsely chop the porcini. Strain the soaking liquid through a cheesecloth-lined sieve.

Add the porcini and strained liquid to the risotto, and stir. Continue adding the chicken broth, stirring often. After the risotto has cooked for a total of 15 to 18 minutes, taste it for doneness. It should be tender but firm, not soft. When it is almost done, add the spinach, peas, and parsley, and cook for 1 minute.

Stir in the heavy cream and the remaining 2 tablespoons butter. Add the Parmigiano and stir. Check to see if more salt is needed, and serve.

Makes 4-6 servings
Recipe copyright 2013, Used by permission from Harvard Commons Press
Source: The Italian-American Cookbook by John Mariani and Galina Mariani