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                                                                  Winning recipe--Chef Charles Dale, Renaissance Restaurant, Aspen, Colorado. Charles' tips: Any combination of mushrooms will work. Use cold chicken stock (even though simmering stock is typically used in risotto) to prevent splattering. Make sure there's some liquid left in the risotto; in fact, it should be pourable because the rice will absorb it as it sits. Always salt mushrooms after they are sautéed, or the salt will pull out their natural water and they'll poach.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 16 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/3 cup chopped shallot
                                                                  • Yes No 2 cup arborio rice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 6 oz cup shredded smoked gouda cheese
                                                                  • Yes No 5 cup chopped spinach
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup sliced shiitake mushroom cap
                                                                  • Yes No 2 cup sliced button mushroom
                                                                  • Yes No 2 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 2 cup sliced oyster mushroom
                                                                  • Yes No 1/3 cup chopped shallot
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 1 1/2 tsp chopped rosemary
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No rosemary
                                                                  • To prepare risotto, combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1/2 teaspoon 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). Stir in Gouda; cook just until melted. Stir in spinach; cook just until spinach is wilted.
                                                                  • To prepare mushrooms, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and sauté 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary, and minced garlic, and sauté 1 minute or until wine is absorbed. Sprinkle with 1/4 teaspoon salt and pepper.
                                                                  • Divide risotto evenly among 6 bowls; top with mushroom mixture, and sprinkle with Parmesan. Garnish with rosemary sprigs, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: about 1 cup risotto, 1 cup mushroom mixture, and 2 teaspoons parmesan)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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