Smoked-Gouda Risotto with Spinach and Mushrooms

14 December 2009 @ 21:24 | Posted in » Culinary

Sitting in my To-Try cookbook is this risotto recipe. How long it has been there I do not know. The recipe, by Charles Dale, was first published in Cooking Light in May 1999. Every now and then I work on clearing out my files. I have no recollection of having read this before, but looking at it, I realized that it sounded good. I made turkey stock around Thanksgiving and have been looking to use it up, so why not with a new risotto? I am very happy I did.

Much like many Cooking Light recipes, this came about a familiar food in a slightly different manner. One of the ways it cut the calories/salt of the dish was to reduce the amount of stock used. One was to combine four cups of stock with water. I had already portioned out six cups, the standard amount for risotto, in gallon freezer bags, so I just used the whole thing.

This recipe did state not to heat up the stock. Rather, one was to add it cold to the rice. I was skeptical of this step, but I decided to try it. I could see that it took longer for each cup to be absorbed by the rice. That may be a good thing in the long run. I found this to be a procedure that I will test out with other risotto recipes.

Other than that, this was a pretty straightforward risotto. The new twist for me was to prepare a “topping”. The mushrooms were to be a combination of button, oyster, and cremini. The market had no cremini, so I substituted portabellas. I had leftover fresh thyme from making the stock. I picked up some fresh rosemary. This was a huge addition to the dish. The rosemary was pronounced and added positively to the mushrooms.

I sometimes cook my risotto a touch long thus drying up the liquid. I consciously left this risotto soupy. Both Gert and I were very impressed with this risotto. We will repeat this. Awesome stuff!

Treat yourself to this. I find making risotto a rewarding experience. The results with this one will have you itching to make risotto regularly.

Smoked-Gouda Risotto with Spinach and Mushrooms
Mastercook file

Recipe By :Chef Charles Dale
Serving Size : 6 Preparation Time :0:10
Categories : Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Risotto
2 cups water
4 cups chicken stock
1 tablespoon butter
1/3 cup shallots
2 cups arborio rice
1/2 cup dry white wine
1/2 teaspoon salt
6 ounces smoked gouda cheese — shredded
5 cups spinach — chopped; about 5 ounces

Mushrooms
1 tablespoon olive oil
2 cups shiitake mushrooms — sliced; about 3 1/2 ounces
2 cups button mushrooms — sliced; about 1/2 pound
2 cups cremini mushrooms — sliced; about 1/2 pound
2 cups oyster mushrooms — sliced; about 3 1/2 ounces
1/3 cup shallots — chopped
1/4 cup dry white wine
1 1/2 teaspoons fresh thyme — chopped
1 1/2 teaspoons rosemary — chopped
1 clove garlic — minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup Parmesan cheese — fresh; 1 ounce
rosemary sprigs — optional

To Make the Risotto:
Combine water and stock.
Melt butter in a saucepan.
Saute 1/3 cup shallots for two minutes covered (next time I’ll leave them uncovered and cook longer).
Add rice. Cook for two minutes.
Add 1/2 cup wine. Cook until absorbed (roughly half a minute).
Add 1/2 tsp. salt.
Begin to ladle stock in 1/2 cup at a time. As with all risotto, constantly stir.
Continue adding stock until all six cups are used, 1/2 cup at a time, stirring as you do. This will take 20-25 minutes.
Stir in smoked Gouda until it just melted.
Stir in spinach until it is wilted.

To Make Mushrooms:
Heat olive oil in saucepan.
Add mushrooms. Sauté for about 5 minutes (until mushrooms begin to brown).
Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary, and minced garlic. Sauté 1 minute or until wine is absorbed. Season with salt and and freshly ground pepper.

Serve risotto topped with mushrooms. Garnish with fresh rosemary.