24 May DRIED PORCINI & SPINACH RISOTTO

INGREDIENTS  (16 servings)

8 OUNCES DRIED PORCINI

32 OUNCES CHICKEN BROTH

8 CUPS ABORIO RICE

3 LBS FROZEN SPINACH

WHIPPING CREAM   2-4 CUPS

8  OUNCES DRIED PORCINI

12 CUPS WATER

DIRECTIONS

Boil water.  Remove pot from stove and add dried porcini.  SOAK porcini until rehydrated about one hour.  STRAIN mushrooms and RESERVE mushroom broth for risotto.  Make sure to DISCARD the last 1/2 inch of liquid which will probably contain dirt or grit from mushrooms.   Roughly CHOP mushrooms and set aside. For 32 oz. chicken broth

When ready to prepare risotto, heat chicken broth and the mushroom broth and keep on low heat.   Try and judge the amount of mushroom broth you gradually add to the rice in comparison to the chicken broth.  (I would try 2 cups)  Too much mushroom broth might give the risotto too strong a flavor.

Put  1 cup extra virgin olive oil and 8-12 ounces of butter in large pot with cover.

1 cup of finely chopped onion and one cup of finely chopped carrot.  Heat olive oil and butter.  When warmed, add onion and carrot to pan cover and simmer for 20 minutes.  If it looks  like it needs some liquid add a little mushroom broth.

Place  3  pounds thawed  spinach blended with some warm mushroom broth to food processor to puree spinach.

Add 8 cups of Aborio rice and the chopped mushrooms to the pan with the carrots and onions, add a good teaspoon of salt and stir for a few minutes to release starch from rice.  Keep adding chicken broth and mushroom broth to the rice a ladle or two at a time making sure there is about 1/4 layer of liquid over the rice.  RICE should be absorbed and cooked in 22-24 MINUTES. (MORE  AL DENTE than OVERCOOKED)