Spinach Risotto is truly a classic and one of my favorite. Easy to make, can be done in every season. I use Arborio rice for my risotto, but feel free to use Carnaroli rice for more texture or Vialone rice for a more “all’onda” creamy texture.
1 lb (500 gr) spinach
5 cups (appriximately 1 liter) broth
2 tablespoons extra-virgin olive oil
2 + 2 tablespoons (60 gr) butter
1 medium onion, chopped
1 garlic clove, finely chopped
1-1/2 cup (300 gr) Arborio rice
salt and pepper
1/2 cup (120 cc) dry white wine
1/3 cup (80ccc) heavy cream
4-5 tablespoons parmigiano reggiano cheese, freshly grated
Clean and boil the spinach. Squeeze them and chop finely. Bring the broth to a simmer. In a saucepan put 2 tablespoons extra-virgin olive oil and 2 tablespoons butter, and turn heat to medium. When the butter starts foaming, add onion and garlic.
Sauté until the onion is soft and translucent.
Add rice, stir for about 2 minutes, until rice is well coated. Add salt and pepper.
Add wine, and stir to let the wine evaporate.
Add spinach and and 1/4 cup of the broth. When the spinach is softer add more broth and keep the rice to a simmer. Stir occasionally to prevent the rice from sticking to the pan.
When the broth is absorbed add one more ladle of broth, and stir slowly keeping the rice at a “pasty” consistency. Repeat this step of adding the broth and stirring, keeping the rice at the consistency of a dense paste.
After about 18 more minutes add the rest of the butter.
Taste the risotto. When the risotto is al dente, in about 22 to 25 minutes, cooked but still firm to the bite, add the parmigiano cheese and stir vigorously for a minutes. Let the risotto rest for about 2 minutes before serving.