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Watch Emma Frisch of Firelight Camps and Tracy McEvilly of Early Morning Farm’s Farm Kitchen  make a classic Italian risotto.

Here’s the recipe for Spinach & Mushroom Risotto

Spinach & Mushroom Risotto serves 4

1/2 lb fresh spinach, washed dried, leaves left whole
1/2 lb fresh oyster mushrooms, wiped clean and chopped
3 cloves minced garlic, divided
1 onion, minced
1 cup arborio rice
4 – 6 cups cooking stock
1/2 cup dry white wine, like Bet the Farm’s Pinot Gris
1/2 cup grated Cayuga Gold or other hard cheese
4 tablespoons butter, divided
salt and pepper to taste

Cook the mushrooms.  Heat about a tablespoon of butter over medium heat and sauté mushrooms with 1 clove of garlic for about 5 minutes until mushrooms are softened and golden brown.

Set-up. Measure the ingredients and line up next to stove. (Rice, wine, cooked mushrooms, spinach, grated cheese, butter, salt, and pepper)

Make the risotto. Melt 2 tablespoons of the butter over medium heat.  Sauté onions and garlic until translucent.  Add dry rice and toast in the pan until shining, stirring gently. Add wine and gently stir until all the wine is absorbed.  Once wine is absorbed, add stock one cup at a time, gently stirring until each cup is absorbed.  Just before rice is finished, add the spinach and the final cup of stock.  When stock is totally absorbed and rice is al dente, remove from heat.  Add cooked mushrooms, cheese,  and butter. Season with salt and pepper to taste. Serve at once.

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