{"id":3030,"date":"2018-02-25T16:24:18","date_gmt":"2018-02-25T15:24:18","guid":{"rendered":"http:\/\/www.ilblogdicuciniamo.it\/?p=3030\/"},"modified":"2018-02-25T16:24:18","modified_gmt":"2018-02-25T15:24:18","slug":"risotto-with-spinach-and-taleggio","status":"publish","type":"post","link":"https:\/\/www.ilblogdicuciniamo.it\/en\/pasta-dishes-and-risotto\/risotto-with-spinach-and-taleggio\/","title":{"rendered":"Risotto with Spinach and Taleggio"},"content":{"rendered":"<p>Risotto is one of those few things I really appreciate when it&#8217;s cold.<\/p>\n<p>I can make risotto with virtually any ingredient. This one, with spinach and Taleggio cheese, <strong>is a classic<\/strong>.<\/p>\n<p>Ingredients for <strong><span style=\"text-decoration: underline;\">4 people<\/span><\/strong>:<\/p>\n<ul>\n<li>Carnaroli or Arborio rice, 5 coffee cups<\/li>\n<li>Fresh Spinach 300 gr<\/li>\n<li>Taleggio Cheese 200 gr<\/li>\n<li>Onion 1<\/li>\n<li>Vegetable Stock a.r.<\/li>\n<li>Butter 30 gr<\/li>\n<li>e.v.o. Oil a.r.<\/li>\n<li>Parmiggiano Reggiano a.r.<\/li>\n<li>1 Pinch of Salt<\/li>\n<\/ul>\n<p>Risotto to me is not a dish,<strong> it&#8217;s a ritual! <\/strong>And I am soon going to write an article on how to cook the perfect Risotto, for now I let you with the &#8220;normal&#8221; procedure, the one every Italian does when making Risotto&#8230; the other one is for the fanatics&#8230; just like me! \ud83d\ude42<strong><br \/>\n<\/strong><\/p>\n<p>Wash the spinach then break them up with your hands, you don&#8217;t need small pieces, it is going to reduce a good deal anyway.<\/p>\n<p>Peel and chop the onion into small pieces.<\/p>\n<p>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 <strong>fry lightly<\/strong>.<\/p>\n<p>Now you can turn up the heat and add the rice. <strong>Toast it for about 2\/3 minutes stirring continuously.<\/strong><\/p>\n<p><strong>Start adding the hot vegetable stock<\/strong>, a little at a time. Keep stirring and, everytime you see that the rice has absorbed it all, add some more.<\/p>\n<p>When the rice is almost cooked <strong>add the spinach.<\/strong><\/p>\n<p>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.<\/p>\n<p>Guess what? You have to stir well! When everything is creamy and yummy, cover it up and <strong>don&#8217;t touch it for 3\/4 minutes.<\/strong><\/p>\n<p>Now serve it.<br \/>\n&#8230;You can thank me when you&#8217;ve finished!!! ;D<\/p>\n<figure id=\"attachment_3018\" aria-describedby=\"caption-attachment-3018\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.ilblogdicuciniamo.it\/wp-content\/uploads\/2018\/02\/risotto_spinaci_taleggio.jpg\" rel=\"mfp\"><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-3018\" src=\"http:\/\/www.ilblogdicuciniamo.it\/wp-content\/uploads\/2018\/02\/risotto_spinaci_taleggio.jpg\" alt=\"\" width=\"1024\" height=\"768\" srcset=\"https:\/\/www.ilblogdicuciniamo.it\/wp-content\/uploads\/2018\/02\/risotto_spinaci_taleggio.jpg 1024w, https:\/\/www.ilblogdicuciniamo.it\/wp-content\/uploads\/2018\/02\/risotto_spinaci_taleggio-300x225.jpg 300w, https:\/\/www.ilblogdicuciniamo.it\/wp-content\/uploads\/2018\/02\/risotto_spinaci_taleggio-768x576.jpg 768w, https:\/\/www.ilblogdicuciniamo.it\/wp-content\/uploads\/2018\/02\/risotto_spinaci_taleggio-800x600.jpg 800w, https:\/\/www.ilblogdicuciniamo.it\/wp-content\/uploads\/2018\/02\/risotto_spinaci_taleggio-600x450.jpg 600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><figcaption id=\"caption-attachment-3018\" class=\"wp-caption-text\">dav<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Risotto is one of those few things I really appreciate when it&#8217;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.&hellip;<\/p>\n","protected":false},"author":2,"featured_media":3021,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_s2mail":"yes","ngg_post_thumbnail":0},"categories":[416,415,676],"tags":[516,515,387,383,684,685],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.ilblogdicuciniamo.it\/en\/wp-json\/wp\/v2\/posts\/3030"}],"collection":[{"href":"https:\/\/www.ilblogdicuciniamo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ilblogdicuciniamo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ilblogdicuciniamo.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ilblogdicuciniamo.it\/en\/wp-json\/wp\/v2\/comments?post=3030"}],"version-history":[{"count":3,"href":"https:\/\/www.ilblogdicuciniamo.it\/en\/wp-json\/wp\/v2\/posts\/3030\/revisions"}],"predecessor-version":[{"id":3033,"href":"https:\/\/www.ilblogdicuciniamo.it\/en\/wp-json\/wp\/v2\/posts\/3030\/revisions\/3033"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ilblogdicuciniamo.it\/en\/wp-json\/wp\/v2\/media\/3021"}],"wp:attachment":[{"href":"https:\/\/www.ilblogdicuciniamo.it\/en\/wp-json\/wp\/v2\/media?parent=3030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ilblogdicuciniamo.it\/en\/wp-json\/wp\/v2\/categories?post=3030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ilblogdicuciniamo.it\/en\/wp-json\/wp\/v2\/tags?post=3030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}