Double Mushroom Risotto
6 cups (1.5L) low-sodium vegetable broth
½ cup dried chopped mushrooms, such as shiitake
2 tsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried sage
3 cups cremini or baby portobello mushrooms, sliced
2 cups (390g) arborio rice
½ cup dry white wine, warmed
2 cups fresh baby spinach, chopped
1 tsp balsamic vinegar
¼ cup fresh parsley
Boil 6 cups water and stir in appropriate number of vegetable bouillon cubes until dissolved. Add dried mushrooms, stir and reduce to a simmer.
Heat oil in a large skillet on medium heat. Sauté onions and garlic for about 5 to 7 minutes. Add dried herbs, followed by mushrooms and sauté for another 5 minutes. Add rice and stir quickly to prevent sticking. Add warmed white wine and stir everything together. Reduce heat to simmer.
Once the wine has been mostly absorbed, add the broth one ladleful at a time, waiting until broth has been absorbed before adding the next, stirring occasionally. This should take about 20 minutes or so. Before adding the last ladle of broth, add the spinach and stir in balsamic vinegar. Garnish with fresh parsley after serving.