Spinach, Herb and Parmesan Risotto with Shio Mushrooms & Truffles Salt
This creamy risotto fragranced with fresh herbs and mushrooms will satisfy your appetite when you’re hungry for something warm and hearty.
MUSHROOMS & TRUFFLES SALT
Preparation Time: 10 minutes
Cook Time: 30 minutes
1 tablespoon olive oil
2 tablespoons butter
2 large cloves garlic, minced (about 1 teaspoon)
1 small onion, minced
2 cups raw Arborio rice
7 cups chicken (or vegetable) broth
¾ cup grated Parmesan cheese
2 cups spinach leaves
½ teaspoon fresh thyme leaves
½ cup chopped fresh basil leaves
1 ½ teaspoon Shio Mushrooms & Truffles Salt
Fresh cracked Shio Pepper Mix
Heat a medium stockpot over medium heat and add olive oil and butter. Add onions and garlic and cook until soft and translucent.
Add rice and stir to coat the rice thoroughly with the oil and butter. Add 1 cup of broth, simmering and stirring constantly until absorbed. When rice absorbs the liquid, stir in additional broth 1 cup at a time. The broth should simmer gently. If it boils too hard or the rice is sticking to the pan, reduce the heat slightly. Continue stirring and adding broth in 1-cup increments until all the broth is used. The rice is done when it is soft and creamy, and no longer has a hard bite.
Add Parmesan cheese and stir until cheese is melted and risotto is creamy. Stir in spinach, basil, and thyme leaves until wilted. Season with Shio Mushrooms & Truffles Salt and Shio Pepper Mix to taste.