Cremini mushroom and spinach risotto served with Parmigiano-Reggiano cheese and flat-leaf parsley in acorn squash bowls. Adapted from Julie at A Mingling of Tastes.
Ingredients
For the risotto:
2½ tbs. olive oil, divided
coarse salt and freshly ground black pepper to taste
½ tsp. dried thyme or rosemary
1 lb. cremini mushrooms, sliced and cut into 1½-inch pieces
Wash the acorn squash and then cut off about 3mm off the bottom of each squash so that they don't roll around on the table. Then, use a small knife to cut a "lid" in the top of each squash by holding the knife at a 45 degree angle to the top of squash and cutting in a circle. Use a spoon to take out all the seeds and the pith (the stringy bits). Cut off the bottom part of the lid to get rid of the pith. Put the lid back on and bake for 30 minutes at 400°F.
Prepare the risotto:
Meanwhile, heat ½ tbs. olive oil and ½ tbs. butter in a skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook until their water nearly evaporates, about 5 minutes. Reduce heat to low and continue cooking until tender, about 3 more minutes. Set aside. Heat the chicken broth (it does not have to boil) in a medium saucepan and keep warm over low heat. In a large saucepan or soup pot, heat 1 tablespoon of olive oil and ½ tablespoon of butter over medium-low heat. Add the shallot and cook until soft but not browned. Add the garlic and cook, stirring constantly for 1 minute. Add the rice and stir constantly for 2 to 3 minutes until all the grains are slick and slightly opaque. Add the wine and simmer until almost completely absorbed. Add two ladles full of broth to the risotto and bring to a simmer. Season with a bit of salt and pepper. Keep the risotto at a steady simmer, stirring continuously until the broth has evaporated almost completely. Add one ladle full of broth, stir until it is nearly evaporated, then add another ladle full. Continue simmering and stirring, adding broth as necessary, for about 22-24 minutes or until the rice is creamy and cooked through, but still firm to the bite. When the risotto is on its last ladle full of broth, add the spinach (I try to use as much as I can fit, but use the amount that looks right to you, remembering that the volume reduces considerably.). Stir until spinach is just wilted. Add the mushrooms. Take off the heat, add 1 tablespoon of butter and the Parmigiano-Reggiano, and stir. Serve immediately by spooning into the acorn squash bowls and adding the fresh herbs if using, passing Parmigiano-Reggiano at the table. Check the seasoning and add more salt and pepper to taste. You may not use all the broth. If you run out of broth, just use hot water to finish the risotto. It’s not absolutely necessary to stir for 22 minutes straight, but you don’t want to put down your spoon for too long or leave the risotto unattended and risk scorching.
Recipe by IronWhisk at http://www.ironwhisk.com/2012/07/cremini-mushroom-spinach-risotto/