Creamy Cheese and Milk Risotto with Spinach and Mushrooms

This creamy risotto combines the rich flavors of cheese and milk with fresh spinach and earthy mushrooms. The traditional Italian cooking technique of slowly simmering the rice allows it to absorb the flavors beautifully, while the addition of cheese adds a delightful creaminess. Perfect for a comforting dinner, this dish respects classic culinary principles while introducing a touch of creativity with its vegetable medley.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup whole milk
• 1 cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add the sliced mushrooms and cook until they are softened, about 5 minutes.
4. Stir in the Arborio rice, allowing it to toast for 1-2 minutes.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle.
6. After about 15 minutes, when the rice is al dente, stir in the chopped spinach and whole milk.
7. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Let the risotto sit for a couple of minutes to thicken before serving.
9. Garnish with fresh parsley and additional cheese if desired.