Risotto verde (Green Risotto)
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Total Time
45 mins
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Course
Soup
Risotto verde (Green Risotto)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 400 g arborio rice 14 oz, for risotto
- 1 onion finely minced, medium, or 2 shallots
- white wine a splash
- 200 g spinach 7 oz
- broth preferably homemade, q.b.
- 100 g Parmesan Cheese freshly grated, 3.5 oz
- 1-2 Tbs butter or heavy cream
Instructions
- You simply follow the basic recipe for making a risotto in bianco, starting with a soffritto of onion or shallot sautéed in butter—and I think butter tastes best here—and proceed to add your rice, then a splash of white wine, then ladlefuls of broth, one by one, until the rice is almost done.
- Then add some baby spinach, which you will have rinsed well of any grit and puréed in a blender with a bit of broth until perfectly smooth. Continue until the rice is done al dente, then proceed to the usual mantecatura, adding grated parmesan cheese and a dab of butter or—as I prefer—a slurp of heavy cream. The cream is not very orthodox, but I find that it complements the taste of the spinach very well.
- Serve immediately, with additional cheese on the side for those who want to top their risotto with it.
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