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- 750ml chicken stock
- 1 litre water
- 2 tabs olive oil
- 1 small onion chopped finely
- 10gm butter
- 2 cloves garlic, thinly sliced
- 100gm fresh shiitake mushrooms thinly sliced
- 100gm button mushrooms thinly sliced
- 100 gm oyster mushrooms thinly sliced
- 2 cups amborio rice washed
- 125ml dry white wine
- 75gm baby spinach leaves
- 25gm parmesan cheese coarsely grated
- 50gm roasted pine nuts
- ¼ cup finely chopped chives
- Place the stock and water in large saucepan and bring to boil.
- Reduce Heat and simmer covered.
- Heat oil in large saucepan, cook onion, stirring until soft then add butter garlic mushrooms and cook until mushrooms soften.
- Add rice, stir to coat in this mixture then add wine and stir until evaporates.
- Stir one cup of simmering stock into rice mixture and cook stirring over low heat until liquid is absorbed.
- Continue to add batches of one cup of stock mixture, stirring until absorbed after each addition.
- Once rice is tender add spinach and cheese, remove from heat and stir in nuts and half of the chives.
- Serve sprinkled with the remaining chives.
