fresh spinach risotto

prep time:  tbd
cook time:  tbd
servings:  tbd

1 cup arborio rice
1/4 onion - finely diced
2 cloves garlic
1/4 olive oil
2 tablespoons butter
3 - 4 cups chicken stock - warmed
1 bunch fresh spinach
1/2 cup parmesan cheese

1.  bring a pot of water to a boil.  cut off the stems of the spinach.  blanch spinach in salted water for 1 - 2 minutes, then drain and press excess water out.  add spinach and parmesan to a food processor with a little olive oil and salt and pepper to taste.  pulse until spinach and cheese form a thick paste.  set aside.

2.  saute the onion and garlic in the oil over low heat.  once soft, melt in the butter.  add rice and increase the temperature to medium-low.  stir the rice mixture for about 5 minutes until the rice has absorbed most of the oil.

3.  begin adding warm chicken stock in very small increments.  stir regularly and only add more stock once it's been soaked up by the rice.  make sure the heat is under control and allow only the littlest of simmer. 

4.  stir in 4 - 5 heaping spoonfuls of spinach mixture, top with grated parmesan and olive oil.

- smoked paprika

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