Crispy rice and cheese ring with white wine mushroom ragout, sautéed spinach, and lemon mascarpone cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a medium ring or savarin pan with a little of the olive oil.

2. 2

   In a large bowl, combine the chilled rice with the beaten egg, 50 g (about 1/2 cup) of the Parmesan, the breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Press the mixture into the pan in a ring shape, compacting it well so it holds together.

3. 3

   Drizzle the top with 1 tablespoon of olive oil and bake the rice ring for 25 minutes at 220 °C / 425 °F, until golden and firm at the edges.

4. 4

   Meanwhile, heat 1 tablespoon of olive oil and the butter in a large skillet over medium-high heat. Add the onion and cook for 4 minutes until softened.

5. 5

   Add half of the chopped garlic and all of the mushrooms. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms release their moisture and become browned.

6. 6

   Stir in the thyme, white wine, Dijon mustard, 1/4 teaspoon salt, and a little black pepper. Cook for 2 to 3 minutes until the wine reduces slightly.

7. 7

   Add the heavy cream and the remaining 30 g Parmesan. Cook 2 to 3 minutes more until a creamy ragout forms. Taste and adjust with more salt and pepper if needed.

8. 8

   In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the rest of the garlic and the fresh spinach. Cook for 2 to 3 minutes until the spinach wilts. Season with a pinch of salt.

9. 9

   In a small bowl, mix the mascarpone with the lemon zest, 15 ml (1 tbsp) lemon juice, and the chopped parsley until smooth.

10. 10

    Remove the rice ring from the oven and let it rest for 5 minutes. Run a knife around the edges and carefully unmold onto a large serving plate.

11. 11

    Fill the center and partially cover the top of the ring with the sautéed spinach and then the mushroom ragout. Finish with spoonfuls of lemon mascarpone cream on top and serve immediately.