Spinach Risotto
Ingredients
1 cup Arborio rice
1 tablespoon minced garlic
1 cup dry white wine
4 cups rich chicken broth
10 ounces bag of spinach
4 ounces top-notch grated Parmesan cheese like grana
sea salt to taste
freshly grated black pepper to taste
Preparation
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Sweat the shallots in the oil over a medium high heat stirring frequently until they are a uniform golden brown, about twenty minutes. If the bottom of the pot starts to brown and darken add a splash of water and stir to dissolve the 'fond.' Meanwhile bring the chicken broth to a simmer in a separate pot.
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This traditionally made risotto requires patience to make properly as well as the proper high-quality ingredients. It's a great example of a moist almost soupy risotto and takes on a brilliant green color from the finishing addition of a spinach puree. The use of Arborio rice is required; this particular grain is very high in the starch necessary for the rich creaminess of a well-made risotto.
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Equipment Hints: It is best to make risotto in a thick-bottomed heavy-duty saucepot. A rounded wooden spoon is helpful as well.
Tools
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Yield:
4.0 servings
Added:
Saturday, February 13, 2010 - 8:14pm