Spinich Shitake Pasta
1 large can of chicken broth
3 tbsp butter
4 cloves garlic, pressed (into the hot pan, not beforehand)
1 small shallot, chopped
2 cups fresh spinach
1/4 cup of dried shiitake mushrooms
1.5 cups of arborio rice
1/3 cup dry white wine (use so
shredded Parmesan and asiago cheeses (about 1/3 cup total)
Cooking it - you'll need 2 small pots and 1 large saute pan:
Heat about 2 cups of water in one of the pots; add spinach and cook for 1 minute. Remove it with a slotted spoon and press the water out. Set spinach aside, squeeze the water out, and chop it. Keep the spinach water warm on the stove.
In another pot, heat your chicken broth. Add the mushrooms and simmer for 5-7 minutes. Removed the mushrooms, chop, and set aside. Keep the broth warm.
In your saute pan, melt the butter
Add garlic and shallots; sautee
Add rice, stir for about 30 seconds
Add white wine and stir until the liquid has absorbed
Add 1 ladle of the spinach water; stir until the liquid has absorbed. Continue this process using the chicken broth, and ever now and then add some of the spinach water.
After about 18 minutes, add the chopped spinach and mushrooms
After about 20 minutes your rice should be tender. Add your final ladle of broth. When it is halfway absorbed, add your cheeses. Stir until all of the liquid has absorbed.
Flavor with salt and pepper if needed.