Spinach Risotto,
Hey everyone, it is Louise, welcome to our recipe page. Today, we're going to prepare a distinctive dish, spinach risotto. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
Spinach Risotto is one of the most well liked of recent trending meals in the world. It is simple, it's quick, it tastes yummy. It's enjoyed by millions every day. Spinach Risotto is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook spinach risotto using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Spinach Risotto:
- {Take of cold Taleggio (you can use Fontina or Brie instead, just remove the rind).
- {Take of ounces/8 packed cups spinach, any thick stems removed.
- {Take of unsalted butter.
- {Prepare of medium red onion, finely diced.
- {Get of finely diced celery.
- {Take of garlic cloves, finely grated or mined.
- {Make ready of Arborio rice.
- {Prepare of fine sea salt, more as needed.
- {Take of good vegetable or chicken stock.
- {Take of dry white wine.
Instructions to make Spinach Risotto:
- 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..
- 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.
- 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..
- 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..
- Stir in spinach purée, then taste and add more salt, if needed. Add Taleggio (or Fontina / Brie) and stir to melt. Serve immediately.
So that is going to wrap it up for this special food spinach risotto recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
