This recipe and photos were shared with me by
Karen Calanchini, Food Stylist and Photographer, of Redding, CA. This is an
unusual method for spaghetti, like making risotto, and so very flavorful.
More delicious
Pasta Recipes and
Mushroom Recipes for more great
cooking ideas.
Spaghetti Risotto with Baby Spinach and Mushrooms
Recipe Type:
Pasta,
Mushrooms,
Wine,
Spinach
Yields: 3 to 4 servings
Prep time: 30 min
Cook time: 30 min
Ingredients:
1 package dried shitake mushroom, rehydrated in warm water for 30 minutes
1 cup sliced fresh white mushrooms
1 1/2 tablespoons extra-virgin
olive oil
1 medium
onion, chopped
2 large garlic cloves, finely chopped
Salt and freshly-ground
pepper to taste
1/2 pound spaghetti
pasta, strands broken into thirds
1/2 cup dry white wine
2 cups chicken stock
Additional hot water, if needed
2 tablespoon butter
1/2 cup freshly-grated Parmigiano Reggiano cheese
2 cups baby spinach leaves
Juice of 1/2 lemon
Preparation:
Drain shitakes
mushroom of water, gently squeeze the water out,
remove the stems, and slice into medium-thick
slices. Wipe off any dirt from the white mushrooms
and slice into medium-thick slices. Set mushrooms
aside.
Heat a medium-size
frying pan or sauté pan with olive oil over medium
heat. Add onions and sauté until almost soft. Add
garlic and sauté a few additional minutes. Season
with salt and pepper to taste. Add broken spaghetti
pieces and toast, tossing several times while
toasting, approximately 6 to 7 minutes or until they
turn golden in color and smell nutty. Stir in wine
and let cook, stirring, until the wine is almost evaporated.
Ladle in chicken stock
every few minutes, stirring for a minute with each
addition of chicken stock. Evaporate almost all of
the liquid before each addition of chicken stock.
NOTE: You may need to use additional hot water to
continue until the pasta is al dente. When you are
down to the last ladle of chicken stock or water
needed,
stir in the prepared mushrooms and continue cooking.
After a few minutes,
check your pasta. If it is al dente, stir in butter, Parmigiano-Reggiano cheese, spinach leaves, and
lemon juice. Taste and add additional salt and
pepper, if desired. Toss well and serve.
Makes 3 to 4 servings.
