Spinach Risotto With Wild Mushrooms

• 2 cups water
• 1 ounce dried porcini mushrooms
• 1 1/2 Tbs. butter
• 2 Tbs. Olive oil
• 6 cloves garlic, chopped
• 1/3 cup chopped onion
• 5 sage leaves, chopped
• 1 lb. baby spinach
• 2 1/2 cups chicken broth (homemade is best)
• 1 1/2 cup Arborio rice
• 1/2 cup Chianti
• 12 oz. mixed mushrooms (such as chanterelles, shitake, crimini ), chopped
• 1 cup freshly grated Pecorino-Romano cheese
• Salt and pepper to taste

1. Boil 2 cups water in a small saucepan and add dried porcini mushrooms. Remove from heat and cover, letting stand about 10 minutes. Remove mushrooms from water and coarsely chop. Set water aside for later use.
2. Heat olive oil and butter in saute pan. Add garlic, sage and onion and saute for 1 minute. Add spinach and cook over medium, stirring constantly, for 5 minutes. Add Chianti and cook an additional 5 minutes or until 1/2 of it is evaporated.
3. Add rice and mix well. Add 1 cup chicken broth and stir, over medium heat, until broth is absorbed. Continue adding broth, 1/2 cup at a time until fully absorbed. Add chopped mushrooms and 1/2 cup mushroom water. Continue cooking and adding mushroom water 1/2 cup at a time until risotto is fully cooked: about 18 minutes total. (Note: you may have a small amount of mushroom water left over).
4. Remove from heat and stir in 3/4 cup cheese, salt and pepper. Pour risotto onto a platter or into bowls and top with remaining cheese. Serve immediately.

water, porcini mushrooms, butter, olive oil, garlic, onion, sage, baby spinach, chicken broth, arborio rice, chianti, mixed mushrooms, freshly grated pecorinoromano cheese, salt

Taken from www.epicurious.com/recipes/member/views/spinach-risotto-with-wild-mushrooms-1200718 (may not work)