Spinach and Herb Risotto (Fine Cooking)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 14 ingredients
- 1/2 c Dry white wine
- 2 tb Parmegiano-reggiano cheese; freshly grated
- Pop
- 3 tb Butter
- Tarragon leaves
- 1 c Arborio rice
- 1/4 c Mixed flat leaf parsley, cilantro,
- 1/2 c Onion; diced
- 3/4 c Spinach leaves; densely packed, stemmed
- Salt to taste
- FOR THE RISOTTO
- 1/4 c Chicken stock, as needed
- SPINACH AND HERB PESTO
- 3 c Chicken or vegetable stock; more if needed
Contains
MilkTree nutsSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Prepare the spinach and herb pesto - Put the spinach and herbs in a food processor or a blender. Process, adding a little stock to loosen if needed, until well combined. The pesto should resemble a very thick soup. Set aside.
- Make the risotto - Bring the stock to a boil; reduce to a simmer. In a medium, heavy gauge saucepan over medium high heat, melt 2 tablespoons of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color. Add the onion, stirring constantly, and cook until translucent, 1-2 minutes. Stir in the wine. When almost all the liquid has disappeared, after about 1 minute, add just enough hot stock to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the stock is almost gone, again add enough stock to cover the rice, along with a pinch of salt. Check the risotto every 3 or 4 minutes, giving an occasional stir to make sure it isn't sticking to the bottom of the pan, adding just enough stock to cover the rice when the liquid has almost disappeared. Continue this way until the rice is just al dente, about 20 minutes total cooking time. Bite into a grain; you should see a white pin-dot in the center. Take the risotto off the heat. Add the remaining 1 tablespoon butter. Stir in half of the herb pesto (freeze the rest for another time) and the cheese. Stir vigorously for a few seconds. The risotto should be moist and creamy, not runny. Add more stock to loosen the risotto if you like, and more salt to taste , if needed. Serve immediately.
- 02, 1998
Plating
Cookware for this recipe
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Saucepan
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Blender
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Food processor
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Chef's knife
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Cutting board
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Grater
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Wooden spoon