Risotto with mushrooms and spinach
Instructions
Pour the broth in a saucepan and bring it to a boil.
Clean and Wash spinach very well.
In a saucepan, then Brown the bacon for 10 minutes without topping, put it in a dish and instead saute the mushrooms for 5 minutes in 2 tablespoons oil.
Keep aside along with the bacon.
In the same Pan saute the onions for 10 minutes over low heat in the rest of the oil.
Add the rice, stirring constantly, let it toast and soak with the wine.
Continue cooking for another 4 minutes and add the spinach, salt and pepper.
Pour 1/3 of the broth, and cook stirring constantly.
When the broth is pour more dried up when cooked.
Stir the mushrooms and onions, stir and season with a spoon of Parmesan cheese and butter.
Spread the risotto in individual dishes and serve with the remaining Parmesan separately.
Ingredients and dosing for 4 persons
- 150 g Diced Bacon
- 3 tablespoons olive oil
- 200 g mushrooms clean shitakè
- 2 chopped onions
- a l chicken stock
- 200 g spinach
- 200 g long grain rice
- 8 cl white wine
- 25 g butter
- 9 tablespoons grated Parmesan
- salt and pepper