Creamy rice with sherry mushrooms, baby spinach and parmesan crisp

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place 20 g grated parmesan cheese in small mounds on a parchment-lined tray, flatten slightly, and bake for 6 to 8 minutes at 200 °C / 400 °F until golden. Remove and let cool until crisp.

2. 2

   Heat 1 tablespoon olive oil and 10 g butter in a wide pot over medium heat. Add the mixed mushrooms with a pinch of salt and cook for 6 to 8 minutes until well browned and their moisture has evaporated.

3. 3

   Add the finely chopped shallot, garlic, and fresh thyme leaves to the pot. Cook for 2 to 3 minutes more, stirring, until the shallot is soft and fragrant.

4. 4

   Pour in the dry sherry and scrape the bottom of the pot to deglaze. Cook for 1 to 2 minutes until the alcohol reduces slightly.

5. 5

   Add the short-grain rice and stir for 1 minute to coat the grains well in the fat and mushroom juices.

6. 6

   Pour in one ladle of hot vegetable broth and cook over medium heat, stirring often. When the liquid is almost absorbed, add more broth. Repeat for 16 to 18 minutes until the rice is tender with a slight bite and a creamy consistency.

7. 7

   Stir in the baby spinach, the remaining 50 g grated parmesan cheese, the remaining 15 g butter, the remaining 1 tablespoon olive oil, the lemon zest, black pepper, and adjust the salt. Stir for 1 to 2 minutes until the spinach wilts and the rice turns creamy.

8. 8

   Turn off the heat, let the rice rest for 2 minutes, and serve immediately. Finish each plate with broken pieces of parmesan crisp on top.