Wisconsin Smoked Gouda Risotto
Risotto:
- 2 cups water
- 2 (16-ounce) cans fat-free, low-sodium chicken stock
- 1 tablespoon butter
- ⅓ cup chopped shallots
- 2 cups Arborio or other short-grain rice
- ½ cup dry white wine
- ½ teaspoon salt
- 1½ cups (6 ounces) shredded smoked Gouda cheese
- 5 cups chopped fresh spinach
- 1 tablespoon olive oil
- 8 cups sliced assorted mushrooms
- ⅓ cup chopped shallots
- ¼ cup dry white wine
- 1½ teaspoons chopped fresh thyme
- 1½ teaspoons chopped fresh rosemary
- 1 garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup (about 2 ounces) grated fresh Parmesan cheese
- Fresh rosemary sprigs (optional), for garnish
Instructions:
If you love risotto, you're going to love this one.
- For the risotto, combine the water and the stock; set aside.
- Melt the butter in a large nonstick saucepan over medium heat. Add the shallots, cover, and cook 2 minutes. Add the rice; cook 2 minutes, uncovered, stirring constantly. Stir in the wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add the salt and the stock mixture, ½ cup at a time, stirring constantly until each portion of the stock mixture is absorbed before adding the next (about 20 minutes total). Stir in the smoked Gouda and cook just until melted. Stir in the spinach; cook just until spinach is wilted.
- For the mushrooms, heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and sauté 5 minutes or until they begin to brown. Add the shallots, wine, thyme, rosemary, and garlic, and sauté 1 minute or until the wine is absorbed. Sprinkle with the salt and pepper.
- To serve, divide the risotto evenly among six bowls; top with the mushroom mixture, and sprinkle with the Parmesan. Garnish with rosemary sprigs, if desired.