I mentioned the return of our beloved Farmer’s Market in my last post. In addition to the local produce, they have artisanal / small vendors who sell all kinds of prepared foods. D usually makes a stop to get Smoked Fish Dip from one such vendor. Waiting for him, I noticed that they also had smoked gouda cheese and remembered – how I saved those brain cells, I have no idea – that I was saving a risotto recipe calling for that cheese, but I could never find it at the grocery store. Guess what came home with us and guess what I made for dinner on Sunday?
This risotto knocked my socks off. I can not get over how delicious this risotto is with the smoked gouda. I kind of question the “light” distinction, but if that is what it takes for you to talk yourself into the splurge, go for it! 🙂
My notes: I had to call in help for the mushrooms, because risotto requires constant stirring. D was on mushroom duty while I kept the risotto in motion. My grocery store didn’t have oyster mushrooms, so I just doubled up on the shiitakes – use what you can find and make this!
Smoked Gouda Risotto with Spinach and Mushrooms
Yield: 6 servings (about 1 cup risotto with 1/2 cup mushrooms per serving)
For the risotto:
2 cups water
2 (16-ounce) cans fat-free, lower-sodium chicken broth
1 Tbsp. butter
1/3 cup chopped shallots
2 cups Arborio rice or other short-grain rice
1/2 cup dry white wine
1/2 tsp. salt
1 1/2 cups (6 ounces) shredded smoked Gouda cheese
5 cups chopped spinach (about 5 ounces)
For the mushrooms:
1 Tbsp. olive oil
2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
2 cups sliced button mushrooms (about 1/2 pound)
2 cups sliced cremini mushrooms (about 1/2 pound)
2 cups sliced oyster mushrooms (about 3 1/2 ounces)
1/3 cup chopped shallots
1/4 cup dry white wine
1 1/2 tsp. chopped fresh thyme
1 1/2 tsp. chopped fresh rosemary
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese
Rosemary sprigs (optional)
To prepare risotto:
1. Combine water and broth in a small saucepan; set over medium-low heat to keep warm.
2. Melt butter in a large nonstick saucepan over medium heat. Add shallots; cover and cook 2 minutes.
3. Add rice; cook 2 minutes, uncovered, stirring constantly.
4. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly.
5. Add salt and broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total).
6. Stir in Gouda; heat just until melted. Stir in spinach; cook just until spinach is wilted.
To prepare mushrooms:
1. Heat olive oil in a large nonstick skillet over medium-high heat.
2. Add mushrooms, and sauté 5 minutes or until beginning to brown.
3. Add shallots, wine, thyme, rosemary, and garlic, and sauté 1 minute or until wine is absorbed.
4. Sprinkle with salt and pepper.
To assemble: Divide risotto evenly among 6 bowls; top with mushroom mixture, and sprinkle with Parmesan. Garnish with rosemary sprigs, if desired.
Source: Chef Charles Dale, Renaissance Restaurant, Aspen, Colorado, Cooking Light, May 1999