I had spinach and extra white wine hanging around so I thought I should make some spinach risotto. Risotto is very easy to prepare but you do have to keep stirring it vigorously for about 20 minutes straight. If you are ok with that then you can make risotto. Risotto is the one of the foods that doesn’t freeze well and one of the few foods where as a leftover it’s not as good as the original unless you re-purpose the risotto into fried risotto balls………so you try to make what you need…….Anyways this is probably the best tasting risotto you ever had…I know this because when we go out to eat most other risotto isn’t as layered with flavors as mine is….I usually make mushroom risotto with mushroom stock because that’s my favorite but this Spinach Risotto is also very good.

Ingredients for around 5 servings

1/2 large sweet onion – finely chopped – ideally rice sized

1 cup risotto rice ( I used arborio)

2 Tablespoons unsalted butter

4 Tablespoons extra virgin olive oil

1 cup dry white wine

2 garlic cloves – ground to paste or microplane

5 cups hot vegetable stock (actually you need 4-5 cups…this you have to eye ball for yourself at the end of cooking. If I only used 4 cups the risotto will turn dry for my leftovers so I use 5 cups so the leftovers are better)

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

pinch saffron

1/4 teaspoon ground white pepper

1/2 teaspoon ground black peppet

1 cup grated parmesan cheese

a few grates fresh nutmeg

8 oz fresh spinach leaves

Directions

In a pot on medium high (towards high) heat add the oil and butter and when they are hot add the rice and onions….stir…stir…stir. Fry them up but don’t brown till onions are soft and clear.stir…stir …stir. Add garlic..stir..stir..stir…when you can smell the garlic add the wine.stir.stir.stir. After the wine absorbs add about a cup of hot stock and stir. stir. stir till it absorbs and repeat till you get 4 cups of stock in. At this point you can add the basil, thyme, saffron, peppers, and cheese….stir. stir. stir. Now stir in the spinach. The rice should be soft….ideally you want the rice slightly al dente…The risotto might start tightening up. Decide NOW if you need to add a little more stock……Most likely you will add some if not all of the cup.

I don’t think you will need any spice adjustments. Some people might want to serve with grated cheese but I don’t think anymore is needed.

Enjoy!

I went to the Asiana Market in Glendale and after shopping I got inspired to create something Asian Style. I came across these beautiful Korean leeks. They were big bright and fresh looking. The Korean leeks aren’t tough like regular leeks and are more like giant scallions. Some of the other things I picked up were Seafood Mushrooms and Shiso Meshi Seasoning…..I think Seafood Mushrooms are a lot of BANG for the buck….They coast only a little over a dollar a package and are tender delicate small mushrooms with stems that have a very unique seafood flavor….I love them! Another thing I picked up was Shiso Meshi Seasoning….(while I was looking for bonito flakes) The Shiso Meshi Seasoning is made of red Shiso leaves (from the mint family…..sort of mint-ish, basil-lee-ish), dried plum and lime. I thought all of these things together would make a delicious pancake and they FORKING DID! Asian Pancakes do differ from American Pancakes and are more about the filling than the pancake so they should be more filling than pancake. I embellished the pancakes with a few other things and also came up with a dipping sauce. This is not an authentic Asian recipe…….but it makes Forking SUMPTUOUS Asian Style Leek Pancakes. I made two giant pancakes that were about 12 servings….You can either make several smaller pancakes or two giant pancakes that you split up. My photo doesn’t show all the vegetables packed into the pancake. Down below is a photo that better shows how the pancake taste. The dipping sauce is also delicious and you can use it for a variety of other things.

Ingredients for about 12 servings

2 bunches Korean leeks (they come bundled in twos) – sliced thin like scallions, use all the white and most of the green. Super dirty parts I toss and soak the rest in a bowl for dirt to come out like regular leeks. I rinse twice and drain.

1 5.3oz (150g package) seafood mushrooms – cut root ball off and the mushrooms into thirds

2 cups flour

1 Tablespoon Shiso Meshi seasoning (or substitute furikake)

1 teaspoon course sea salt

1/4 teaspoon ground white pepper

1 cup water

2 eggs – slightly beaten

1 Tablespoon black sesame seeds

1 Tablespoon Korean Red pepper threads (or a small amount (1/4-1/2 teaspoon) of ground red pepper preferably Korean)

canola oil to fry pancakes

1/4 cup soy sauce – (dipping sauce)

1 Tablespoon toasted sesame oil – (dipping sauce)

1 teaspoon (heaping) Korean chili paste – (dipping sauce)

2 Tablespoons rice wine vinegar – (dipping sauce)

1 Tablespoon hoisin – (dipping sauce)

2 garlic cloves – either ground to paste or microplane – (dipping sauce)

1 Tablespoon pure honey – (dipping sauce)

2 Tablespoons scallions – (dipping sauce)

optional – to serve – top the pancakes with a little extra Korean Pepper Threads and sliced scallions

Directions

In a large mixing bowl combine leeks, mushrooms, flour, Shiso seasoning, salt, white pepper, water, eggs, sesame seeds, Korean pepper threads. Mix well and set to the side.

Either make the dipping sauce now or while cooking the pancakes. In a small bowl combine soy sauce, sesame oil, chili paste, rice wine vinegar, hoisin, garlic, honey and scallions.

Get a big fry pan on medium high heat with about a 1/4 inch of oil….When the oil is hot add either half the pancake mixture (if you want two big pancakes) or what is easier to do is to make several smaller pancakes. Turn down the heat to medium high and don’t flip over until the bottom is nicely browned. Turn to brown other side when ready and repeat till done….

These are FORKING SCRUMPTIOUS!