The first time I ever made risotto it came out horrible. I hated the stirring stirring stirring. I got it all stuck to the bottom of the pan. It didn't come out creamy and wonderful and nice... it came out gluey.
I decided risotto was not going to be in my repertoire.
Then I was watching 30 Minute Meals one day, and Rachel Ray made risotto. I decided then and there that if she could do it, I could do it.
And since then, it has become one of my favorite foods. And because both Kevin and I adore spinach, this particular version is the one made most often (originally from Rachel's version, but slightly modified in my hands because I do it from memory now).
Green Risotto
3 cans chicken stock
1 can worth of water (roughly 2 c)
1 1/2 c rice (arborio preferred, but not necessary)
1 cup white wine (I prefer a slightly sweet wine)
1 onion or two shallots, chopped
2 Tbsp chopped garlic
1 bag frozen chopped spinach (partly defrosted)
1/4 c butter
1 - 1 1/2 c grated hard cheese (mix asiago, parmesan, romano...)
Put stock and water into a covered pan and set on back of stove. Heat until boiling, then turn down and keep at a very low covered simmer. Set out a ladle.
You'll need a large skillet. It does *not* need to be non-stick. Set it on the burner and turn heat to medium to warm it up. Once warm, add a Tbsp of olive oil. Put in onions and garlic and cook until translucent.
Add rice. Stir and cook until it becomes slightly translucent. Add wine; stir and let bubble until it is almost fully absorbed.
Now comes the repetitive part. Ladle in two scoops of broth (recover the broth), and stir. Let it bubble away until the liquid it almost absorbed. Repeat process until all the liquid is gone.
That's it. No stirring constantly. Just keep the heat high enough that the liquid is bubbling, but low enough that it's not bubbling away and is getting to be absorbed by the rice.
Once the last ladle is in, add the spinach and stir it all around. Let heat through while the last of the liquid is absorbed.
Remove from heat. Add butter and stir until melted and the risotto is creamy. Add grated cheese and stir thoroughly. Taste to see if more salt is needed (not usually because of the broth and cheeses).
I've had a suggestion of adding tomatoes -- I'm still not sure, but that's me -- I'm just not fond of tomatoes in my risotto. If tomatoes were added, it would be a very pretty Christmassy food.
Posted by Deb Atwood at November 29, 2004 12:25 PM | TrackBack