Wednesday, June 27, 2007

Spinach Parmesan Risotto

I don't remember the first time I tasted risotto - but it was really good. So, I love making it and it makes a great, comforting side dish - or main dish for that matter. I got this recipe again from Sara Foster of Foster's Market in Durham. The cookbook of choice as of late.

Spinach Parmesan Risotto

4-5 cups of chicken broth - boil in a separate pot (I used homemade broth)

In big saute pan
Olive oil
1 tbsp unsalted butter
1 onion - chopped
1 clove garlic - chopped
1 1/4 cup arborio rice (risotto)
1/2 cup dry white wine
1/2 bag fresh spinach
1/2 cup shredded italian or parm cheese
dash milk

Bring broth to boil.
In big saute pan, heat olive oil and melt butter. Add in onions and cook for about 4 minute on medium. Then add garlic for 1 minute - do not burn. Add in rice and coat with the olive oil and butter - about 2 minutes. Add in wine and seasonings (s/p). When wine is reduced (about 2 minutes), slowly add in broth about 1/2 cup at a time. When it starts to get dry or sizzles, add more. Till it is almost done. Then add in splash of milk or heavy cream. Add in spinach then cheese.
Be creative - you can add in anything and everything to risotto: mushrooms, peas, asparagus, corn, tomatoes, etc.

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