Shredded spinach gives this risotto a lovely green hue. Other greens can make a delicious substitute; try Swiss chard, mustard greens or turnip greens. To give risotto a more even green color, after sauteing the spinach or other green, puree them with 1/4 cup vegetable stock in a food processor or blender.
Recipe courtesy of Williams-Sonoma Collection Series, “Risotto”, by Pamela Sheldon Johns (Simon & Schuster, 2002).
- 6 cups vegetable stock
- 3 tablespoons extra-virgin olive oil
- 1/3 cup finely chopped yellow onion
- 3/4 pound spinach, stemmed and thinly sliced crosswise
- 2 cups Arborio or Carnaroli rice
- 2/3 cup dry white wine
- 2 tablespoons unsalted butter
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- Freshly grated nutmeg, to taste
- Salt and freshly ground pepper, to taste
- 1 In a small saucepan over medium heat, bring the stock to a simmer and maintain over low heat.
- 2 In a large, heavy saucepan over medium heat, warm the olive oil. Add the onion and saute until softened, about 4 minutes. Add the spinach, reduce the heat to low, cover and cook until tender, about 5 minutes. Using a slotted spoon, transfer the spinach mixture to a bowl and set aside.
- 3 Add the rice to the pan and stir until well coated with the oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until absorbed. Add the stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more. Reserve 1/4 cup stock to add at the end.
- 4 When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the spinach mixture to the pan and add a ladleful of stock. Cook, stirring occasionally, until the spinach mixture is heated through and the rice is al dente, 2 to 3 minutes. Remove from the heat, and stir in the butter, cheese and the reserved 1/4 cup stock. Season with nutmeg, salt and pepper. Serve immediately.
- 5 Serves 4.