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Italian Spinach Rissotto
1/2 pound spinach
6 tablespoons unsalted butter
2 cups Arborio rice
1/2 cup dry white wine
4 1/2 cups chicken stock
salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese
Remove the stems from the spinach leaves, discarding any tough leaves as well. Rinse thoroughly and place in a saucepan with water still clinging to the leaves. Cover and place over medium heat until just wilted, about 1 minute. Drain well, pressing any liquid from the leaves. Chop coarsely and set aside.
In a large saucepan over medium-low heat, melt 4 tablespoons of the butter. Add the rice and stir until coated with butter, about 2 minutes. Reduce heat to low.
In another saucepan, combine wine and stock and bring to a simmer.
Reduce the heat under the rice to low. Stirring continuously, begin adding the hot liquid to the rice a ladleful at a time. Stirring often, let the rice absorb the liquid before adding more.
When all of the liquid is absorbed, the kernels are tender but still firm at the center, and the rice is creamy and smooth, the risotto is ready. Total cooking time should be about 20 minutes. If the rice is too firm, add more hot stock or water and cook a little longer. Then stir in the remaining 2 tablespoons butter and the chopped spinach.
Season to taste with salt and pepper. Spoon into warmed individual bowls and top with the cheese. Serve immediately.
Serves 4 to 6.
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Italian Spinach Rissotto
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Category: Recipes
Prep Time: Cook Time: Total Time:
Italian Spinach Rissotto
1/2 pound spinach
6 tablespoons unsalted butter
2 cups Arborio rice
1/2 cup dry white wine
4 1/2 cups chicken stock
salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese
Remove the stems from the spinach leaves, discarding any tough leaves as well. Rinse thoroughly and place in a saucepan with water still clinging to the leaves. Cover and place over medium heat until just wilted, about 1 minute. Drain well, pressing any liquid from the leaves. Chop coarsely and set aside.
In a large saucepan over medium-low heat, melt 4 tablespoons of the butter. Add the rice and stir until coated with butter, about 2 minutes. Reduce heat to low.
In another saucepan, combine wine and stock and bring to a simmer.
Reduce the heat under the rice to low. Stirring continuously, begin adding the hot liquid to the rice a ladleful at a time. Stirring often, let the rice absorb the liquid before adding more.
When all of the liquid is absorbed, the kernels are tender but still firm at the center, and the rice is creamy and smooth, the risotto is ready. Total cooking time should be about 20 minutes. If the rice is too firm, add more hot stock or water and cook a little longer. Then stir in the remaining 2 tablespoons butter and the chopped spinach.
Season to taste with salt and pepper. Spoon into warmed individual bowls and top with the cheese. Serve immediately.
Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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