How to prepare the spinach risotto
The classic recipe for this risotto should start with the spinach grown in your garden, the ideal is to use them just picked. Carefully wash the spinach leaves, removing any earthy residues. Boil them in a little boiling salted water for a few minutes. Drain and chop coarsely.
The sautéed it is the basis of a good risotto: finely chop the onion and brown it in a large pot with almost all the butter. Add the rice, do it toast for a couple of minutes, blend with white wine, let it evaporate and pour in a ladle of vegetable broth. Add the spinach and continue the cooking for another 16 minutes (or for the cooking time of your rice), adding a little vegetable broth whenever necessary.
When cooked, remove the pan from the heat, add the grated cheese and the remaining butter, mix, cover with the lid and let the risotto stir for a couple of minutes. At this point the rice with spinach will be ready to serve: a highly effective vegetarian first course.
Variations to the classic risotto
We propose you three variations to the classic recipe for risotto with spinach, which can give an original touch.
- Fontina or other semi-hard cheese: add a fontina type cheese cut into small cubes when creaming the risotto. Your rice will be even creamier.
- Stringy risotto. If instead you put mozzarella cubes the rice becomes stringy.
- Curry: add the tip of a teaspoon of curry for a spicy and exotic touch to the preparation.
- Spelled: this recipe can also be made with spelled instead of rice, obviously adjusting the cooking times.