large heads (about 40 cloves) /
garlic separated, unpeeled
dried porcini mushrooms
mixed fresh wild mushrooms, such as shiitake and Cremini, stems trimmed from shiitake sliced
chopped fresh thyme or 2 teaspoons dried
Arborio rice or medium-grain white rice
3 1/2 to 4
canned low-salt chicken broth
thinly sliced fresh spinach leaves
freshly grated Parmesan cheese (about 1 ounce)
Preheat oven to 400°F. Combine garlic and 2 tablespoons oil in small baking dish. Bake until garlic is golden and tender when pierced with small sharp knife, stirring occasionally, about 50 minutes, cool slightly; peel garlic. Chop enough garlic to measure ¼ cup packed (refrigerate remaining garlic for another use).
Place porcini in small bowl. Pour enough hot water over to cover. Let stand until soft, about 30 minutes. Drain porcini. Squeeze porcini dry and coarsely chop.
Heat 1 tablespoon oil in large nonstick skillet over medi¬um-high heat then add fresh mushrooms and sauté until golden and juices evaporate, about 7 minutes. Add porcini and stir 1 minute, season with salt and pepper. Set aside.
In another medium saucepan heat 1 tablespoon oil over medium-high heat, add the shallots and thyme and sauté until tender, about 4 minutes. Add rice and stir to coat with shallot mixture. Add wine and cook until almost evaporated. Mix in chopped garlic and 3 ½ cups chicken broth and bring to boil. Reduce heat to medium and cook until rice is tender and mix¬ture is creamy, stirring occasionally and adding more broth if risotto is dry about 20 minutes. Add mushroom mixture and spinach, stir until spinach wilts then stir in Parmesan cheese, sea¬son to taste with salt and pepper.
Get Email Updates!
Join our mailing list and receive periodical updates, recipes and wine suggestions straight to your email!