Aranci Recipe

Prepare the Broth

In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

Sauté Vegetables

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent. Add the sliced portabella mushrooms and cook until they are tender.

Toast the Rice

Stir in the Arborio rice and cook for 2-3 minutes, allowing it to absorb the flavors and lightly toast.

Add Broth Gradually

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Incorporate Spinach and Cheese

Once the rice is cooked, fold in the fresh spinach and grated Parmesan cheese. Season with salt and black pepper to taste.

Serve

Spoon the risotto onto plates and serve with marinara sauce drizzled on top or on the side.