Spinach Risotto
By: Anonymous
Published: Saturday, February 13, 2010 - 8:14pm

Ingredients




cup extra virgin olive oil
1 cup minced shallots or onions
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

1 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. 2 Once the shallots are brown add the garlic and stir briefly until it is fully aromatized, about one minute. Adjust heat to medium. Add the rice grains and continue stirring, toasting them until they feel chalky, about three minutes. 3 Turn the heat to medium low and add the white wine. Stir briskly until it is fully absorbed. Add one third of the chicken broth and continue stirring frequently until it is absorbed, about five minutes. Repeat with the remaining broth, stirring frequently. 4 When the last broth has been added microwave or steam the spinach just until it is wilted, about two minutes. Puree it until it is smooth in a high-speed blender or with a hand held blender. 5 Test the rice for doneness. A single kernel should feel firm but done, slightly chewy. This is al dante, Italian for "to the tooth". When the rice is done add the spinach puree, cheese and season to taste. Serve immediately. 6 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. 7 Timing Hints: Risotto should be made and served immediately, give yourself 40 minutes before you want to serve the rice. 8 Equipment Hints: It is best to make risotto in a thick-bottomed heavy-duty saucepot. A rounded wooden spoon is helpful as well. 9 Makes 2 entree size servings or 4 side-dish servings 


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Preparation

 1  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.  2  Once the shallots are brown add the garlic and stir briefly until it is fully aromatized, about one minute. Adjust heat to medium. Add the rice grains and continue stirring, toasting them until they feel chalky, about three minutes.  3  Turn the heat to medium low and add the white wine. Stir briskly until it is fully absorbed. Add one third of the chicken broth and continue stirring frequently until it is absorbed, about five minutes. Repeat with the remaining broth, stirring frequently.  4  When the last broth has been added microwave or steam the spinach just until it is wilted, about two minutes. Puree it until it is smooth in a high-speed blender or with a hand held blender.  5  Test the rice for doneness. A single kernel should feel firm but done, slightly chewy. This is al dante, Italian for "to the tooth". When the rice is done add the spinach puree, cheese and season to taste. Serve immediately.  6  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.  7  Timing Hints: Risotto should be made and served immediately, give yourself 40 minutes before you want to serve the rice.  8  Equipment Hints: It is best to make risotto in a thick-bottomed heavy-duty saucepot. A rounded wooden spoon is helpful as well.  9  Makes 2 entree size servings or 4 side-dish servings