Risotto is one of those few things I really appreciate when it’s cold.
I can make risotto with virtually any ingredient. This one, with spinach and Taleggio cheese, is a classic.
Ingredients for 4 people:
- Carnaroli or Arborio rice, 5 coffee cups
- Fresh Spinach 300 gr
- Taleggio Cheese 200 gr
- Onion 1
- Vegetable Stock a.r.
- Butter 30 gr
- e.v.o. Oil a.r.
- Parmiggiano Reggiano a.r.
- 1 Pinch of Salt
Risotto to me is not a dish, it’s a ritual! And I am soon going to write an article on how to cook the perfect Risotto, for now I let you with the “normal” procedure, the one every Italian does when making Risotto… the other one is for the fanatics… just like me! 🙂
Wash the spinach then break them up with your hands, you don’t need small pieces, it is going to reduce a good deal anyway.
Peel and chop the onion into small pieces.
In the pan that you will be using to make your Risotto, melt the butter, then add the onion and a pinch of salt and fry lightly.
Now you can turn up the heat and add the rice. Toast it for about 2/3 minutes stirring continuously.
Start adding the hot vegetable stock, a little at a time. Keep stirring and, everytime you see that the rice has absorbed it all, add some more.
When the rice is almost cooked add the spinach.
Now stir, stir, stir and stir some more until the rice is done. Turn off the heat, add the Taleggio (cut into pieces), a bit of butter and a generous amount of Parmesan Cheese.
Guess what? You have to stir well! When everything is creamy and yummy, cover it up and don’t touch it for 3/4 minutes.
Now serve it.
…You can thank me when you’ve finished!!! ;D