Side Pannel
Spinach and Herb Risotto (Fine Cooking)
Spinach and Herb Risotto (Fine Cooking)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Rice
Ingredients List
- SPINACH AND HERB PESTO
- 3/4 c Spinach leaves; densely
- -packed, stemmed
- 1/4 c Mixed flat leaf parsley,
- -cilantro,
- Tarragon leaves
- 1/4 c Chicken stock, as needed
- FOR THE RISOTTO
- 3 c Chicken or vegetable stock;
- -more if needed
- 3 tb Butter
- 1 c Arborio rice
- 1/2 c Onion; diced
- 1/2 c Dry white wine
- Salt to taste
- 2 tb Parmegiano-reggiano cheese;
- -freshly grated
Directions
Prepare the spinach and herb pesto - Put the spinach and herbs in a food
processor or a blender. Process, adding a little stock to loosen if needed,
until well combined. The pesto should resemble a very thick soup. Set
aside.
Make the risotto - Bring the stock to a boil; reduce to a simmer. In a
medium, heavy gauge saucepan over medium high heat, melt 2 tablespoons of
the butter. Stir in the rice, toasting just until it starts to sizzle and
pop, about 1 minute. It should not color. Add the onion, stirring
constantly, and cook until translucent, 1-2 minutes. Stir in the wine.
When almost all the liquid has disappeared, after about 1 minute, add just
enough hot stock to cover the rice. Lower the heat to maintain a vigorous
simmer; stir occasionally. When the stock is almost gone, again add enough
stock to cover the rice, along with a pinch of salt. Check the risotto
every 3 or 4 minutes, giving an occasional stir to make sure it isn't
sticking to the bottom of the pan, adding just enough stock to cover the
rice when the liquid has almost disappeared. Continue this way until the
rice is just al dente, about 20 minutes total cooking time. Bite into a
grain; you should see a white pin-dot in the center. Take the risotto off
the heat. Add the remaining 1 tablespoon butter. Stir in half of the herb
pesto (freeze the rest for another time) and the cheese. Stir vigorously
for a few seconds. The risotto should be moist and creamy, not runny. Add
more stock to loosen the risotto if you like, and more salt to taste , if
needed. Serve immediately.
processor or a blender. Process, adding a little stock to loosen if needed,
until well combined. The pesto should resemble a very thick soup. Set
aside.
Make the risotto - Bring the stock to a boil; reduce to a simmer. In a
medium, heavy gauge saucepan over medium high heat, melt 2 tablespoons of
the butter. Stir in the rice, toasting just until it starts to sizzle and
pop, about 1 minute. It should not color. Add the onion, stirring
constantly, and cook until translucent, 1-2 minutes. Stir in the wine.
When almost all the liquid has disappeared, after about 1 minute, add just
enough hot stock to cover the rice. Lower the heat to maintain a vigorous
simmer; stir occasionally. When the stock is almost gone, again add enough
stock to cover the rice, along with a pinch of salt. Check the risotto
every 3 or 4 minutes, giving an occasional stir to make sure it isn't
sticking to the bottom of the pan, adding just enough stock to cover the
rice when the liquid has almost disappeared. Continue this way until the
rice is just al dente, about 20 minutes total cooking time. Bite into a
grain; you should see a white pin-dot in the center. Take the risotto off
the heat. Add the remaining 1 tablespoon butter. Stir in half of the herb
pesto (freeze the rest for another time) and the cheese. Stir vigorously
for a few seconds. The risotto should be moist and creamy, not runny. Add
more stock to loosen the risotto if you like, and more salt to taste , if
needed. Serve immediately.
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