Instagram #5, Spinach and Mushroom Risotto, 8 servings

Ingredients:

2 T olive oil

2 T butter

1/2 medium onion, small to medium dice

2 c short grain rice (I used aborio in the video)

1/2 c red wine

64 ounces of liquid (stock or water)

12 shiitake mushrooms, sliced and sauteed

5 c roughly chopped spinach

1/4 c grated parm

1/4 blue cheese crumbles

1/4 toasted pine nuts

Instructions:

Add oil and butter to a hot pot.  Once the butter is melted, add the rice and onions.  Cook, stirring constantly until the onions begin to become translucent.  Add the red wine and continue stirring until it has mostly evaporated.  Add enough stock to cover the rice and stir constantly.  Once the rice has absorbed the first addition of liquid, add the same amount of liquid and repeat.  Continue adding liquid until the rice has softened the dish is very creamy, see picture.  Once you have achieved that level of consistency, fold in the mushrooms and spinch.  Turn off the heat and add the grated parm.  Serve in bowls and garnish with the blue cheese and pine nuts.