Finally, time for risotto with spinach! Last time I went out to hunt for spinach I came back with lettuce. Great stuff but besides the fact that they are both green, it’s a very different vegetable 😉 This recipe is based on one of my favourite dishes which my mother in law always prepares when we visit Italy. It has a fabulous taste. Mine is ofcourse a slightly different version (besides, no way you can compete with this fantastic recipe for obvious reasons!). There are two key elements in this dish: 1) patience 2) a very good risotto rice. Patience because you have to stand there stirring for at least 15 minutes – you can walk away for 1 minute, but the stock evaporates quickly…! Second is the type of risotto. I like to use carnaroli rice (the king of rices) from the brand Gallo.
- 100 gram fresh spinach per person
- 1 cup of risotto a person
- 2 cubes of vegetable stock
- 1 liter of boiled water
- 1 big chopped onion (3 little ones in this case)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon butter
- parmigiano, as much as you like
- splash of white wine
Heat the olive oil in a deep stir fry pan. Add the onion and gently stir for about 6 minutes. Add the spinach and keep on stirring for about 4 minutes. In the meantime boil 1 liter of stock (you will not need all of it).
Add the risotto to the onion and spinach, then immediately a splash of wine. Let the wine evaporate but carry on stirring. Keep on gently adding stock and stir for about 15-17 minutes. In the last few minutes you can grate some parmigiano. After the risotto is done, add the butter and some more grated parmigiano. Leave the risotto in the pan for a few minutes before serving and then add even more parmigiano. Buon appetito!