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Ingredients

• Risotto:
• 2 cups water
• 2 (16-ounce) cans fat-free, less-sodium chicken broth
• 1 tablespoon butter
• 1/3 cup chopped shallots
• 2 cups Arborio rice or other short-grain rice
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1 1/2 cups (6 ounces) shredded smoked Gouda cheese
• 5 cups chopped spinach (about 5 ounces)
• Mushrooms:
• 1 tablespoon olive oil
• 2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
• 2 cups sliced button mushrooms (about 1/2 pound)
• 2 cups sliced cremini mushrooms (about 1/2 pound)
• 2 cups sliced oyster mushrooms (about 3 1/2 ounces)
• 1/3 cup chopped shallots
• 1/4 cup dry white wine
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons chopped fresh rosemary
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• Rosemary sprigs (optional)

Description

Winning Recipe--Chef Charles Dale, Renaissance Restaurant, Aspen, Colorado. Charles' Tips: Any Combination Of Mushrooms Will Work. Use Cold Chicken Stock (even Though Simmering Stock Is Typically Used In Risotto) To Prevent Splattering. Make Sure There's

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