Shaker Gourmet

The recipe this week comes from Shaker Alex, of Big Swinging Blog:

Smoked Gouda Risotto with Spinach and Mushrooms
(by Charles Dale)
Serves 6

Ingredients:

Risotto

2 cups water
2 16 oz cans low sodium chicken broth
1 tablespoon butter
1/3 cup chopped shallots
2 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon salt
1 1/2 cups smoked grated gouda cheese
5 cups chopped spinach

Mushrooms

1 tablespoon olive oil
2 cups sliced shiitake mushrooms
2 cups sliced button mushrooms
2 cups sliced cremini mushrooms
2 cups sliced oyster mushrooms
1/3 cup chopped shallots
1/4 cup dry white wine
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
1 clove garlic minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup parmesan cheese

Instructions:

To prepare risotto, combine water and broth: set aside. Melt butter in a large non-stick saucepan over medium heat. Add shallots, cover and cook 2 minutes. Add rice and cook 2 minutes, uncovered, stirring constantly. Stir in wine, cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add salt and broth mixture, 1/2 cup at a time, stirring constantly until each portion of the liquid is nearly absorbed before adding the next (about 20 minutes total). Stir in gouda, cook until just melted. Stir in spinach and cook just until spinach is wilted.

To prepare mushrooms, heat olive oil in a large non-stick skillet over medium heat. Add mushrooms and sauté 5 minutes or until just beginning to brown. Add shallots, wine, thyme rosemary and garlic, and sauté 1 minute or until wine is absorbed. Sprinkle with salt & pepper.

To serve, divide risotto evenly among 6 bows, top with mushroom mixture and sprinkle with parmesan.

Alex notes: "It's easily adapted for vegetarians by substituting veggie stock for the chicken stock, and if anyone has mushroom allergies (one of our campmates does), then just keep the mushrooms separate and let people help themselves."

If you'd like to participate in Shaker Gourmet, email me: shakergourmet (at) gmail.com