Spinach Risotto
Don't let the simple title fool you, the flavor (and the color) is great and a bit unusual for a Risotto. And strangely enough (but luckily), it doesn't require constant stirring as is the case with other Risottos!
PS: Don't let the step about preparing the spinach scare you, it is simple and takes maybe 5 minutes.
Spinach Risotto
Don't let the simple title fool you, the flavor (and the color) is great and a bit unusual for a Risotto. And strangely enough (but luckily), it doesn't require constant stirring as is the case with other Risottos!
PS: Don't let the step about preparing the spinach scare you, it is simple and takes maybe 5 minutes.
Cooking Instructions
- 1
Cut the rind off the Taleggio (or the other cheeses) and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
- 2
Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You’ll end up with about 1 cup of purée.) Reserve
- 3
Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
- 4
Stir in wine and cook until it’s absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
- 5
Stir in spinach purée, then taste and add more salt, if needed. Add Taleggio (or Fontina / Brie) and stir to melt. Serve
immediately
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