Risotto with Porcini Mushrooms, Baby Spinach, and Vacherin Fribourgeois AOP

Ingredients:

• 1 cup arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Vacherin Fribourgeois AOP cheese
• 1/2 cup grated Parmesan cheese
• 1 cup dried porcini mushrooms
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 cups baby spinach
• Salt and pepper to taste

Instructions:

1. Soak the dried porcini mushrooms in hot water for 30 minutes until they soften. Drain them and roughly chop them, keeping the soaking liquid aside.
2. In a pot, heat the vegetable broth and porcini soaking liquid. Keep it on low heat.
3. Heat olive oil in a pan over medium heat. Add onion and garlic and cook until they soften.
4. Add arborio rice to the pan and stir for 1 minute.
5. Add white wine and stir until it is completely absorbed.
6. Now add broth mixture, 1 ladle at a time, mixing until it is fully absorbed. Keep stirring frequently for about 20 minutes.
7. After the rice is cooked, add the chopped porcini mushrooms and baby spinach.
8. Finally, add grated Vacherin Fribourgeois AOP and Parmesan cheese. Stir until fully melted and combined.
9. Taste and add salt and pepper as per your taste.
10. Serve hot with additional Parmesan cheese on top.

Verdict:

This risotto recipe is pure comfort food! The combination of the creamy, cheesy risotto, earthy porcini mushrooms, and fresh baby spinach is simply irresistible. The Vacherin Fribourgeois AOP cheese adds a unique and flavorful element that takes this dish to the next level.

Serving Suggestions:

This risotto is perfect as a main dish or as a side dish to grilled chicken or fish. For an added touch of luxury, you can also add some truffle oil over the risotto just before serving. Bon appetit!