Smoked Gouda Risotto

Ingredients 

For the Risotto 

• 2 Cups water
• 4 Cups chicken (All in Thyme) or vegetable stock (Matriark Foods)
• 1 Tbs butter  (Crooked Face Creamery)
• 1/3 Cup chopped shallots
• 2 c Arborio rice
• 1⁄2 Cup dry white wine
• 1⁄2 tsp salt
• 1 1⁄2 Cups shredded smoked gouda (Springdale Farm & Creamery)
• 5 cups chopped fresh spinach

For the Mushrooms

• 8 cups sliced assorted mushrooms  (Community Mushroom Farm) 
• 1/3 cup chopped shallots (Fountain Farm)
• 1⁄4 cup dry white wine
• Thyme, rosemary, garlic (Backstage Farm), S&P to taste

Instructions

1. Melt the butter in a large saucepan.
2. Add shallots, cook 2 minutes
3. Add the rice, cook 2 minutes, stirring constantly.
4. Stir in the wine, cook 30 seconds or until the liquid is nearly absorbed, stirring.
5. Add the stock and water combined, 1⁄2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total).
6. Stir in the smoked gouda and cook until just melted.Stir in the spinach until just wilted.
7. Heat the olive oil in another pan.
8. Add mushrooms and sauté until they begin to brown
9.  Add shallots, herbs, garlic, wine and sauté until wine is absorbed.
10.  Mix mushrooms in with risotto.