A delicious, creamy dish made with Arborio rice, roasted garlic, and a selection of wild mushrooms sautéed in butter. The risotto is finished with Parmigiano Reggiano and fresh herbs, giving it a unique flavor and aroma. This hearty dish is sure to please any palate, and is sure to become a favorite!


  • 2 large heads of garlic
  • Della Terra Extra Virgin Olive Oil
  • 8 oz. dried porcini mushrooms, soaked in warm water and chopped (save the water)
  • 1/2 lb. wild mushrooms (Shitake, Cremini, Oyster) without stems
  • 1 cup chopped shallots
  • 2 Tbsp. chopped fresh thyme
  • 1 ½ cups Arborio rice
  • ½ cup white wine (chardonnay)
  • 3 ½ cups low salt chicken broth
  • 2 cups thinly sliced spinach leaves
  • ½ cup Parmigiano Reggiano
  1. Pre-heat oven to 350° for roasting garlic*
  2. Sauté fresh mushrooms in 1 Tbsp. Della Terra Extra Virgin Olive Oil until golden brown (7 minutes)
  3. Add porcini mushrooms and stir (1 minute)
  4. Salt and pepper and then set aside
  5. Saute shallots and thyme in 1 Tbsp. Olive Oil until tender
  6. Add rice, stir to coat. Add wine and cook until almost evaporated.
  7. Add chopped garlic, chicken broth, and mushroom water. Bring to a boil. Reduce heat to medium and cook until rice is tender. Stir occasionally, for about 20 minutes.
  8. Add mushrooms and spinach, stir until spinach wilts. Season with salt and pepper and top with parmesan cheese.
*Roasting Garlic- Cut bulb of garlic 1/2 inch from top for a flat top. Place garlic bulb in small glass baking dish, cut side up. Drizzle with 1 tsp oil. Cover dish with foil and bake 30 mins. Then turn garlic cut side down. Roast uncovered until tender 30 mins. Cool to room temperature. Pinch out the garlic into a bowl and season with salt and pepper and 1 tsp of oil.


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