The very first risotto we ever made!
| 50 g unsalted butter |
| 1 onion, peeled and finely chopped |
| 350 g arborio |
| 1 bunch english spinach, leaves trimmed and washed and cut into thin strips |
| 2 litres simmering vegetable stock |
| 4 tablespoons finely chopped herbs: majoram, mint, rosemary, thyme, chervil, basil, chives... |
| 1/4 cup cream |
| 50 g finely grated parmesan |
Heat the butter in a heavy-based saucepan over medium heat, add the
onion and cook until it is softened but not browned. Add the rice and
stir until every grain is coated with the
butter, then continue cooking until the rice is lightly toasted.
Add the spinach leaves and mix through the rice. Ladle in one cup of
the hot stock and cook, stirring until the liquid is absorbed. Add
another ladle of the stock and repeat this cooking procedure for
approximately 15 minutes, adding more stock as it is absorbed.
Add the chopped herbs and the salt and pepper to taste and cook the
risotto for 5 minutes more, stirring and adding a little liquid as it
is needed. Never drown the rice by adding too much liquid at one
time. Taste the rice to see if it is ready: it should be tender but
still firm to the bite. When the rice is cooked, remove the saucepan
from the heat and add the cream, then stir in approximately a third of
the parmesan cheese. Cover the saucepan tightly and leave the rice
for 2 to 5 minutes. Serve at once on hot plates and pass the
remaining parmesan cheese separately.
Serves 4.
1999
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