Spinach Risotto

Introduce

Chef :

PaulN

Spinach Risotto

Don't let the simple title fool you, the flavor (and the color) is great and a bit unusual for a Risotto. And strangely enough (but luckily), it doesn't require constant stirring as is the case with other Risottos!

Ingredient

8 ounces

cold Taleggio (you can use Fontina or Brie instead, just remove the rind)

ounces/8 packed cups spinach, any thick stems removed

6 tablespoons

unsalted butter

medium red onion, finely diced

3 cups

finely diced celery

garlic cloves, finely grated or mined

1 1/2 cup

Arborio rice

1 teaspoon

fine sea salt, more as needed

3 1/2 cups

good vegetable or chicken stock

3/4 cup

dry white wine

Cooking instructions

* Step 1

Cut the rind off the Taleggio (or the other cheeses) and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.

* Step 2

Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You’ll end up with about 1 cup of purée.) Reserve

* Step 3

Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.

* Step 4

Stir in wine and cook until it’s absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.