We recently had the pleasure of cooking risotto with Emma Frisch in the farm kitchen! Emma shared tips from her Italian Mom’s kitchen with us,and together we created a rich risotto with a Fingerlakes twist. We paired our spinach and onions with fresh local mushrooms, Cayuga Gold from Lively Run Dairy, and a dry white wine from Bet the Farm. Watch us in action here!
We started with fresh oyster mushrooms sautéd in butter. The fresh spinach was stirred in at the end just before the cheese. To make risotto look for arborio rice and use a good quality stock. We froze turkey stock from Thanksgiving and added great flavor to our risotto. Speaking of turkey, ours was from Good Life Farm where you can order fresh mushrooms and cheese for your risotto!
If you watch us making the risotto, we talk about the ins and outs of cooking, and dispel the myth that risotto is only for chefs or fancy cooking! Emma let me know that you don’t have to pre-heat the stock and she shares why a shallow dish is best for serving. If you don’t have spinach and mushrooms on hand, check out our post on cooking risotto without a recipe. Risotto can be made with almost anything in your CSA share. Risotto is a one-pot meal, and once you try your hand at it it will become a regular in your repertoire! What are you waiting for? Grab some arborio rice and get stirring!
Spinach & Mushroom Risotto serves 4
1/2 lb fresh spinach, washed dried, leaves left whole
1/2 lb fresh oyster mushrooms, wiped clean and chopped
3 cloves minced garlic, divided
1 onion, minced
1 cup arborio rice
4 – 6 cups cooking stock
1/2 cup dry white wine, like Bet the Farm’s Pinot Gris
1/2 cup grated Cayuga Gold or other hard cheese
4 tablespoons butter, divided
salt and pepper to taste
Cook the mushrooms. Heat about a tablespoon of butter over medium heat and sauté mushrooms with 1 clove of garlic for about 5 minutes until mushrooms are softened and golden brown.
Set-up. Measure the ingredients and line up next to stove. (Rice, wine, cooked mushrooms, spinach, grated cheese, butter, salt, and pepper)
Make the risotto. Melt 2 tablespoons of the butter over medium heat. Sauté onions and garlic until translucent. Add dry rice and toast in the pan until shining, stirring gently. Add wine and gently stir until all the wine is absorbed. Once wine is absorbed, add stock one cup at a time, gently stirring until each cup is absorbed. Just before rice is finished, add the spinach and the final cup of stock. When stock is totally absorbed and rice is al dente, remove from heat. Add cooked mushrooms, cheese, and butter. Season with salt and pepper to taste. Serve at once.