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Goat cheese, Spinach, Mushroom Risotto Recipe

(For 2 ppl)

I have no time estimate, but it does take a while. Low stakes and very fudge-able/editable. Needs constant attendance and a lot of stirring thick, goopy stuff, so not good for days with hand/arm/back/leg pain flares

Mushrooms optional, we only added them to the setup a few months ago

Ingredience

• 150g risotto rice
• ~0.6l stock (we usually use beef bc i don't like the other cubes)
• 2-3 cloves of garlic
• 1 head of """red""" onion (it's fuckign purple) (you can also use the yellow ones which are actually kinda red we just use purples for every oniony thing)
• A slosh of white wine
• ~65-70g of soft goat cheese
• A nice handful of spinach. We have the frozen ones that come in an ice cube shape, we put in 2-3 of the cubes
• Mushrooms to taste, we do 7-10 heads of dried (and then rehydrated) shiitake
• Old, flavourful hard cheese to grate (e.g. grana padano, parmesan)
• Salt, pepper
• Butter or oil

Instructions

• Chop onion into small squares, garlic into tiny bits, and the maybe-soggy mushroom into slices (if using dried mushrooms, soak them in advance according to package instructions). Boil water for stock if you're using cubes
• In a pan, start frying the mushrooms, bonus points if using butter for it. They'll probably be done faster than the risotto but you can have them going at the same time. Don't forget to salt them bc i sure always do forget and Rev has to remind me
• Confine your stock to a pot or saucepan. Does not need heat under it if you boiled the water for it, it'll be fine
• In a pot (this is what your entire risotto will take shape in), fry onion and garlic on ideally butter until the onion is getting see-through
• Slosh in some white wine (it will be loud), once it has evaporated, dump in the rice. Stir well. Now it's time to make risotto
• Add a ladle or healthy slosh worth of stock to the rice pot. Cook, stirring frequently, until the rice has sucked up all of it. Keep adding stock in little bursts and cooking it into the rice until the rice is soft and goopy
• Add goat cheese and spinach, keep stirring it in until it's all incorporated. Taste to see if it needs any more seasoning, tho between the stock and goat cheese it is unlikely to in my experience
• Plate (bowl?) topped with the fried mushrooms and grated old cheese