Potato and Leek Risotto with Chanterelles and Spinach

8 servings

Mushroom Stock

2 tablespoons olive oil
2 shallots, diced
1/2 cup dried porcini mushrooms
1 cup fresh shiitake mushrooms
1 cup fresh chanterelles (include scraps and stems)
1 cup white wine
3 bunches fresh thyme
2 quarts water

To make the Mushroom Stock: Heat a large heavy saucepan over
medium heat. Add oil and shallots.
Cook shallots until translucent.
Add mushrooms and coat well with oil.
Deglaze with the wine and add thyme.
Reduce until wine glazes and then add water.
Simmer for 30 minutes and remove from heat.
Allow mushrooms to infuse the water for 10 minutes.
Strain through a fine mesh sieve, reserving liquid.
Chill until needed.

Risotto

1 pound fresh leeks (white part only)
1/4 cup olive oil
3 sprigs fresh thyme, tied in a bouquet
3 pounds large russet potatoes
2 quarts Mushroom Stock (recipe above)
2 cups dry white wine
4 cups spinach leaves
Salt and pepper to taste

To make the Risotto: Thinly slice the leeks crosswise into semi-circles.
Rinse well under cold running water until clear of dirt; drain well and
remove any excess water.
Heat oil in a heavy pot over low heat.
Add leeks and cook slowly until translucent.
Add thyme bouquet. Season lightly and coat well with additional oil.
Cook for 8 to 10 minutes.
As leeks are cooking, peel potatoes, slice into 1/8-inch slices and
then into 1/8-inch dice.
Do not place the potatoes in water.
Toss them lightly in a thin coat of oil. (Placing them in water would
drain off essential starch needed to thicken the dish.)
In a separate pot, simmer Mushroom Stock.

Add potatoes to the cooking leeks and coat well.
Stir consistently for 3 minutes or so.
Deglaze with wine and reduce until dry, continuing to stir.
Ladle enough simmering stock to just cover potatoes.
Continue to stir as potatoes simmer and stock is absorbed.
Once stock is absorbed, add more stock to cover, continue to stir
until mixture reduces; repeat process once more, or until the
potatoes are thoroughly tender and cooked. Julienne the spinach leaves.
As mixture begins to thicken, add spinach and wilt until smoothly
incorporated into the potatoes.
The mixture should appear creamy and thick from the starch released
from the potatoes.
Adjust seasoning and prepare to serve.