Let's Cook with Meg and Ted

Risotto verde alle erbe

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.


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