Italian Spinach-Mushroom Risotto

Ingredients

• 4 tablespoons butter, divided
• 2 cups sliced mushrooms
• 1 cup chopped spinach
• 4 tablespoons diced shallots
• 0.5 teaspoon salt, or more to taste
• 1 cup Arborio rice
• 0.5 cup Chardonnay wine
• 4 cups chicken broth, or more as needed
• 0.5 cup grated Parmesan cheese

Steps

1. Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
2. Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
3. Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
4. Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.