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Mushroom-Spinach Fricassee Risotto with Avgolemono
A Greek hybrid of risotto and fricassee: rice cooked down with oyster, portobello and chanterelle mushrooms and a mountain of spinach, then bound with a silky egg-lemon avgolemono and fresh dill.
- YieldServes 4 to 6
- Hands-on1 h 5 min
- Total1 h 17 min
- Difficulty
Ingredients
- 60 mlextra-virgin olive oil, Greek if possible
- 1 bunchspring onions, trimmed and chopped
- 2 clovesgarlic, thinly sliced
- 130 gArborio, Carnaroli or Greek Carolina rice
- 450 goyster mushrooms, trimmed
- 4portobello mushrooms, wiped with a damp cloth and cut into 1 cm slices
- 225 gfresh chanterelles, wiped clean
- 160 mldry white wine
- 900 gfresh baby spinach or Swiss chard, trimmed and chopped
- 1 bunchsmall dill, trimmed and snipped
- 600 mlvegetable stock, mushroom stock or water, hot, divided
Avgolemono
- 2large egg yolks
- 1lemon, juice only, strained
- 1 tspcornstarch, stirred into the lemon juice
- to tastesalt and freshly ground black pepper
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