Smoked Black Pepper Gouda Mushroom Risotto
ingredients
- 2 tbsp salted butter, divided
- 3 shallots, sliced thin
- 4 garlic cloves, minced
- 24 oz cremini button mushrooms
- 5 oz chopped spinach
- 1 tsp dried ground italian seasoning
- 14 oz arborio rice
- ⅔ cups white wine
- 4½ cups vegetable stock
- 5 oz Castello® Smoked black pepper gouda, shredded
- ⅔ cups milk
- salt and pepper, to taste
- fresh rosemary, for garnish
preparation
Step 1: Heat a tablespoon of butter in a large saucepan or skillet on medium heat. Finely slice the shallots and add to the pan. Let the shallots cook for a few minutes then add the minced garlic and chopped mushrooms. Leave to cook for about 15 minutes until they have absorbed the water they release and look caramelized. Add the chopped spinach and dried herbs, stir until the spinach is wilted (add 1-2 tablespoon water as necessary to help the spinach cook), then set aside.
Step 2: In a separate large saucepan or pot, add the second tablespoon of butter and melt over medium heat. Then add the dried risotto rice, stir for about 30 seconds. Add the wine, stir and let cook until it's all absorbed. While continuously stirring, add stock to pan in one cup intervals until all stock is used and rick is cooked. If you need a little more just add some extra water.
Step 3: Stir in the milk and Castello Smoked Gouda cheese until creamy and combined. Gently mix in half of the mushrooms (reserve the rest for topping). Taste and season with salt and pepper.
Step 4: Serve hot, topped with the remaining mushrooms and garnish with a rosemary sprig.