Make it Monday: Spinach & Porcini Mushroom and Butternut Squash Risottos

We're steering clear of sweets this week! Here are some cozy risottos that are perfect as entrees, make great leftovers and allow you to sneak in some greens. One of these calls for arborio rice, the other brown (which takes about twice as long). For a quicker fix try substituting orzo.

Spinach and Porcini Mushroom Risotto

Ingredients:

1/3 cup dried porcini mushrooms
3 tablespoons butter
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1/3 cup Marsala wine
1/3 pound Canadian bacon, diced
2 1/2 to 3 cups chicken broth
2 cups chopped fresh spinach
1/3 cup shredded aged Gruyère cheese
Salt and pepper to taste

Method:

Soak dried mushrooms in 1 cup very hot water for 5 minutes. Strain and reserve the liquid in a bowl. Chop mushrooms and set aside in a second bowl.

Heat butter in a large skillet over medium heat. Add onions and garlic and cook for about 3 minutes, until the onions are translucent. Add rice and cook, stirring continuously, coating the rice with butter, for 3 minutes. Next, add Marsala and continue stirring until the liquid is completely absorbed, about 1 minute.

Stir in bacon, mushrooms and reserved mushroom liquid. Continue stirring until liquid has been absorbed. Continue by adding the broth, 1/2 cup at a time, stirring continuously, until all the liquid has been absorbed. The mixture should get creamier as you stir, and the total cooking time should be about 30 minutes. When the rice is cooked (it will be tender but still al dente), turn off the heat, stir in the spinach and cheese and season with salt and pepper. Serve immediately.

Butternut Squash and Brown Rice Risotto

Ingredients:

2 Tbs. olive oil (divided)

4 cloves garlic

½ butternut squash (2 lb)

1 Tbs. butter

3 shakes chile flakes

½ tsp. cumin seed

1 cippolini onion

1 c. short grain brown rice

5 c. broth

14 dried sage leaves

½ c. white wine

1 Tbs. heavy cream

½ tsp. fresh thyme

1 tsp. lemon zest

½ c. parmigiano reggiano

Method:

Cut squash in half, remove seeds and strings to a sauce pan. Add water and bouillon (if using, other wise, add broth of your choice) to sauce pan and bring to a very low simmer. (Make sure your broth is not overly salty, as it will be a very dominant seasoning.) Reserve half the squash for another use. Trim and skin the remaining half and cut into 1 centimeter cubes.

Heat 1 Tbs. olive oil (lemon infused if you have it), add garlic and fry for 30 seconds, then add squash cubes. Cook covered, over medium heat until just soft. You may wish to add a ladle-full of broth to speed the cooking process. While squash is cooking, heat remaining 1 Tbs. olive oil and 1 Tbs. butter. Add cumin seeds and chile flakes and let sizzle 15-30 seconds. Add onion and cook until it is translucent. Then add the rice and cook until rice begins to whiten.

Add broth to cover the rice (1-3 ladles full). Cook at a brisk simmer, uncovered, stirring occasionally. When the squash is ready, add 1/3 of the cubes to the rice. Let rice cook until it absorbs almost all the broth, then add 1-2 ladles-full until rice is just covered. Continue this way, simmering, adding broth, stirring occasionally until the rice is almost to your desired texture. Using brown rice, this may take an hour.

(You do not have to stir constantly, just check every couple minutes until the rice is close to done, then stir more frequently).

While rice is cooking, chop thyme, lemon zest, grate cheese and prepare a salad. Fry the sage leaves in olive oil for a garnish. When rice is nearly done, add wine and let cook down, stirring constantly. Add remaining broth, if desired, along with reserved squash, cream, lemon zest, thyme and parmesan. Stir until the risotto reaches your desired consistency. It should be creamy and a lovely orange color with the rice still somewhat firm to the tooth. Serve and garnish with sage leaves.

Enjoy!