Risotto agli spinaci
FIRST COURSES,  Rice,  Spring

Emma’s spinach Risotto

In the ‘spinach week’, you cant’ miss this delicious risotto: Emma’s spinach risotto, you must try it!

For this recipe I have to thank my neighbors and friends Mauro and Pamela, who suggested it to me: Mauro has no idea how to make it, he just knows the amazing taste, Pamela advised me about the secret ingredient, which makes it even tastier! The youngest members of the family should also be thanked: Emma, the true creator of the recipe, who introduced it to me as her favorite dish, intriguing me a lot, and Federico, who, running with the toy bulldozer in his hand while he spoke, animated the scene, as only he can do!

Time: 40 45 minutes

Difficulty: easy

Cost: low

Servings: 4 people

Ingredients

  • 300 g of fresh spinach
  • 350 g of rice for risotto (I used carnaroli)
  • 100 g of smoked provola cheese- the secret ingredient!
  • 50 g of Parmesan
  • 1/2 onion
  • 1 clove of garlic
  • 40 g of butter
  • extra virgin olive oil
  • salt
  • pepper
  • nutmeg

How to get up

Wash the spinach well to remove all the residues, then drain and put them in a pan with a drizzle of oil and a clove of garlic, without adding water. The spinach will be ready when the water has dried, at this point add salt and turn off.

Blend them or chop them with a knife and leave them aside.

Boil about 1 liter and a half of water with a pinch of salt in a saucepan.

Cut the provola into cubes of about half a centimeter.

Chop the onion and brown it with half the butter, when it is softened add the rice, toast for 1 / 2 minutes, then add two ladles of water, then again when it dries and so on.

About halfway through cooking the rice, add the spinach cream, which you can stretch with a little hot water to clean the bowl well, mix with the rice and keep cooking, always adding water when it dries.

Add a little nutmeg … which is always good with spinach.

When the rice is slightly ‘al dente’ and therefore almost cooked, turn off the heat and stir adding the butter, Parmesan, half the provola and a little pepper, turn vigorously until the butter has melted and let it rest for about 30 seconds.

If by turning it you feel that it has thickened too much, add a little water because it must be fluid. The other half of the provola spread it over the rice when you serve it. It will make the dish visually more beautiful and, since it will melt but not completely, it will create a pleasant contrast.

And Emma’s spinach risotto is ready to serve to amaze your guests!

4 Comments

Leave a Reply

Your email address will not be published.