Ingredients
2 cups water
1 ounce dried porcini mushrooms
1 ½ Tbs. butter
2 Tbs. Olive oil
6 cloves garlic, chopped
1/3 cup chopped onion
5 sage leaves, chopped
1 lb. baby spinach
2 1/2 cups chicken broth (homemade is best)
1 1/2 cup Arborio rice
1/2 cup Chianti
12 oz. mixed mushrooms (such as chanterelles, shitake, crimini ), chopped
1 cup freshly grated Pecorino-Romano cheese
Salt and pepper to taste
Preparation
Boil 2 cups water in a small saucepan and add dried porcini mushrooms. Remove from heat and cover, letting stand about 10 minutes. Remove mushrooms from water and coarsely chop. Set water aside for later use.
Heat olive oil and butter in sauté pan. Add garlic, sage and onion and sauté for 1 minute. Add spinach and cook over medium, stirring constantly, for 5 minutes. Add Chianti and cook an additional 5 minutes or until 1/2 of it is evaporated.
Add rice and mix well. Add 1 cup chicken broth and stir, over medium heat, until broth is absorbed. Continue adding broth, ½ cup at a time until fully absorbed. Add chopped mushrooms and ½ cup mushroom water. Continue cooking and adding mushroom water ½ cup at a time until risotto is fully cooked: about 18 minutes total. (Note: you may have a small amount of mushroom water left over).
Remove from heat and stir in ¾ cup cheese, salt and pepper. Pour risotto onto a platter or into bowls and top with remaining cheese. Serve immediately.
