Ingredients
Method
Prepare Your Ingredients
- Before starting the cooking process, gather and prepare all of your ingredients. Chop the onion finely, mince the garlic, and clean and slice the mushrooms.
- Warming up the vegetable stock in a separate pan is essential, as it will be added gradually throughout the cooking process. Keeping it warm ensures the rice cooks evenly without any temperature shock.
Sauté the Mushrooms and Onions
- To build a deep flavor base, heat two tablespoons of olive oil in a large pan over medium heat. Once the oil is shimmering, add the mushrooms. Sauté them for about five to seven minutes, or until they become golden and release their moisture.
- Mushrooms have a lot of water content, so they will shrink and intensify in flavor as they cook.
- Once the mushrooms are golden brown, add the finely chopped onion. Stir frequently and let the onions cook until they turn soft and translucent. This should take about four to five minutes.
- The onion adds sweetness, which complements the earthiness of the mushrooms. Afterward, add the minced garlic and sauté for another minute. Be careful not to let the garlic burn, as this can create a bitter taste.
Toast the Arborio Rice
- Now that your mushrooms, onions, and garlic are aromatic and ready, it’s time to add the Arborio rice. Stir it into the pan, coating each grain with the olive oil and vegetable mixture. This step is crucial because it toasts the rice and brings out its nutty flavor.
- Stir the rice continuously for two to three minutes, allowing it to absorb all the flavors in the pan. You’ll notice that the rice becomes slightly translucent around the edges.
Deglaze with White Wine
- Next, pour in the white wine, stirring constantly. The wine will sizzle and deglaze the bottom of the pan, releasing all the flavorful bits stuck there. As the alcohol evaporates, it leaves behind a subtle acidity that balances the richness of the rice.
- Continue stirring until almost all the liquid has been absorbed. This should take about two to three minutes.
Gradually Add Vegetable Stock
- Now comes the most crucial part of making risotto — the gradual addition of stock. Start by adding a ladleful of the warm vegetable stock to the rice, stirring constantly. You want to maintain a gentle simmer, so adjust the heat as necessary. As the stock absorbs into the rice, add another ladleful, and repeat the process.
- It’s essential to stir regularly, as this helps release the starch from the rice, creating that creamy texture risotto is known for. This process will take about 18 to 20 minutes. As you continue adding stock, taste the rice to check for doneness. The goal is to have tender rice with a slight bite in the center, or “al dente.”
Add Spinach in the Final Minutes
- When your rice is almost done — about three minutes before it’s ready — add the baby spinach. Folding the spinach in at the last minute preserves its bright green color and delicate texture. It will wilt quickly as it cooks down.
- Stir the spinach evenly throughout the risotto so that each bite gets some greens. If you’re feeling adventurous, you can swap spinach for kale or arugula to give the dish a heartier, more robust flavor.
Finish with Parmesan and Butter
- Once the spinach has wilted and the rice is perfectly cooked, remove the pan from heat. Stir in the grated Parmesan cheese and butter. The residual heat will melt the cheese and butter into the risotto, creating a smooth, velvety texture.
- This is the finishing touch that makes risotto so rich and decadent. Season with salt and pepper to taste, making sure the flavors are well-balanced. Give it one final stir before serving.