balsamic mushroom risotto

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 4 c vegetable stock
- 2 lbs spinach, stems removed
- freshly grated nutmeg
- salt and pepper to taste
- 1/3 c pine nuts, toasted
- 1/2 c grated parmigiano-reggiano
- 1/4 c extra virgin olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped or grated, plus 1 clove cracked and peeled
- 2 c arborio rice
- 1/2 c dry white wine
- 4 large portabella mushroom caps
- 2 tbsp aged balsamic vinegar

1. bring 2 cups of stock and 2 cups of water to a boil in a saucepan; reduce the heat to low to keep warm.

2. add as much spinach as possible to a food processor with a ladle of the stock that's heating up. pulse until a puree and add more until the all the spinach is in the bowl. season with nutmeg, salt, pepper and add the pine nuts and cheese. pulse to combine, then stream in another ladle of liquid and the 1/4c olive oil. turn off the processor and adjust the seasonings to taste. reserve.

3. place a large skillet with high sides over med-high heat and add 1 tbsp of butter and 1 tbsp of olive oil. add the onions and garlic, and saute until the onions begin to get tender, 4-5 min. add the rice and toast it in the pan, 2 min. add the wine and cook until all the liquid has been absorbed, about 1 min. add a few ladles of stock to the pan and stir to combine; cook until all the liquid is absorbed, then stir in more stock. the risotto will take about 18 min total to cook to al dente. each time you add liquid, stir vigorously. this makes your risotto creamy.

4. while the risotto is cooking, heat the remaining tbsp of olive oil and tbsp of butter in another skillet over med/med-high heat. add the mushrooms and cracked garlic clove to the pan and cook until tender and dark, 10-12 min. season with salt and pepper and deglaze the pan with the balsamic vinegar, scraping up any brown bit with a wooden spoon. cook for 30 seconds and turn off the heat.

5. stir the spinach mix into the risotto in the last 2 min of cooking time and taste to adjust seasoning. top with beefy mushrooms and serve.

image: rachael ray