| Prep: 15 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 305 | 10g | 4g | 46g |
| sugars | fibre | protein | salt |
| 3g | 2g | 9g | 1.3g |
Why I Love French Creamy Spinach and Mushroom Risotto with Truffle Oil
I must admit, I fell in love with the Creamy Spinach and Mushroom Risotto with Truffle Oil the first time I cooked it. Born and raised in Charleston, South Carolina, my route to the gourmet cooking scene has been paved with crispy fried chicken, fluffy biscuits, and heaping servings of shrimp and grits. Yet, there’s a certain irresistible charm about this French recipe that simply captivated my Southern palate.
Expanding My Culinary Horizons
While my culinary journey is rooted in Southern-American traditions, I have always found joy in discovering and recreating dishes from across the globe. In particular, my first stewed bouillabaisse, a French recipe, marked my fascination with French cuisine. This experience sparked my quest to recreate other iconic French dishes, leading me to the discovery of this divine risotto recipe – a creation that combines the beautiful simplicity of Arborio rice, with the robust, earthy flavours of truffle oil and mushrooms.
Inspired by The Masters
I must give credit to the incredible chef Jamie Oliver, whose mushroom risotto recipe provided a foundation for my own. Oliver’s philosophy of celebrating simple, flavourful ingredients sent me down a path that culminated in the creation of the Creamy Spinach and Mushroom Risotto with Truffle Oil.
This hearty dish, despite being a departure from my Southern cooking roots, soon became a mainstay on my family dinner table, and eventually on my blog for all of you to enjoy. Its simplicity is deceptive, as every spoonful is packed with flavour, thanks to the truffle oil which gives it a rich and distinctive taste.
Perfect Pairings
When perfectly cooked, a risotto should be creamy and thick but still flowing, not too loose but also not too tight. A crucial step in achieving this texture is knowing when to add your vegetable broth, which leads me to my favorite part about this dish: its soothing and relaxing cooking process. It is best enjoyed pairing with a well-seasoned Oven Roasted Chicken or a vibrant Bruschetta with Tomato and Basil. The whole combination creates an exquisite taste varying in texture and complexity, making it a delectably well-rounded meal.
So there you have it, dear reader, a glimpse into why I love this recipe so much. Despite its origins far from my homely coastal town of Charleston, and its seeming distance from my beloved fried chicken and biscuits, it has found a home in my heart – a testament to the beauty of culinary exploration and a tribute to the enduring charm of simple, home-cooked meals.
What You’ll Need
- 1 1/2 tablespoons Truffle Oil
- 1.5 cups Arborio Rice
- 5 cups Vegetable Broth
- 2 tablespoons Olive Oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 8 ounces Baby Bella Mushrooms, thinly sliced
- 8 ounces fresh baby Spinach
- 1/2 cup Dry White Wine
- 1/2 cup Parmesan Cheese, freshly grated
- 2 tablespoons unsalted Butter
- Sea Salt, to taste
- Freshly ground Black Pepper, to taste
Method
Step One
Begin by warming the vegetable broth over medium heat in a saucepan. Once warmed, lower the heat to just keep the broth warm.
Step Two
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until they become translucent and soft. This usually takes about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.
Step Three
Add the thinly sliced baby bella mushrooms to the same saucepan and sauté until they are nicely browned. This should take about 5-6 minutes. Once browned, season with sea salt and freshly ground black pepper to taste, and then remove the pan from heat to ensure the mushrooms don’t get overcooked.
Step Four
Lower the heat to medium-low, then add your arborio rice into the saucepan. Stir constantly for about 2 minutes to make sure each grain gets coated with the onion, garlic and mushroom mixture.
Step Five
Proceed to pour half cup of dry white wine into the pan and stir gently until most of it evaporates. Once evaporated, add the warmed vegetable broth, one ladle at a time, stirring constantly until the liquid is mostly absorbed before adding the next ladle of broth. It’s important to keep stirring as this releases the starch from the rice, giving your risotto a naturally creamy texture. Continue this process until all broth is used, and the rice is al dente, this will take about 20-25 minutes.
Step Six
Stir in the fresh baby spinach a little at a time, allowing each batch to wilt before adding the next. Stir in the unsalted butter and freshly grated parmesan cheese. Season with more sea salt and freshly ground black pepper to taste if needed.
Step Seven
Lastly, drizzle with truffle oil, then stir to combine. The heat from the risotto will help release the aroma of the truffle oil. Serve your creamy spinach and mushroom risotto immediately while still hot.
