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Smoked Gouda Risotto with Spinach and Mushrooms
Recipe by: Charles Dale
(Serves 6 as a main course)

Ingredients:
1 Tbsp sweet butter
2 shallots, finely minced
2 cups Arborio rice
½ cup dry white wine
4 cups DK Vegetable Stock
2 cups water
1 tsp salt, or to taste

2 tbsp olive oil
2 lbs assorted mushrooms (shiitake, crimini, portobello, etc.), sliced
2 shallots, minced
1 garlic clove, minced
1 tablespoon chopped rosemary and thyme
¼ cup white wine
½ cup chicken stock
salt and pepper to taste

8 oz. Wisconsin Cheese smoked gouda
½ lb. Fresh spinach, washed and stems removed
¼ cup grated Parmesan cheese

Method:
Reserve ½ cup chicken stock. In a stainless steel coated, 4-quart saucepot, sweat the two minced shallots over medium heat in the tablespoon of butter. Add rice, and stir to toast but do not allow the rice to change color. When the rice feels dry and is beginning to stick to the bottom of the pan, add the white wine, and stir until absorbed, about one minute. Immediately add the DK Vegetable stock to barely cover, stirring constantly. When the first batch of stock is absorbed, add more, again to cover, and now add the salt, stirring. Repeat until all the stock and the water are absorbed (except the stock you have reserved), and the rice is very “al dente”. Set aside briefly while sautéeing the mushrooms.

Have mushrooms washed, sliced and ready to use. Sauté over high heat in olive oil, stirring; add the remaining minced shallots, garlic, and herbs, stir briefly to combine, then add the remaining ¼ cup white wine. Allow the mushrooms to absorb the wine, then add the ½ cup of chicken stock, salt, and pepper. Keep warm.

Return the pot of risotto to the heat, and add the reserved ½ cup chicken stock. Bring to a simmer (you may need to add a little water at this point to keep the texture like that of loose oatmneal). Add the grated smoked gouda, and allow to melt. Throw in the spinach leaves, season with salt and pepper, and serve in a bowl with the mushrooms on top. The risotto should have a creamy texture, and each grain should be distinctly visible. Sprinkle the grated Parmesan cheese on top of each bowl, and serve immediately.

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