Monday, February 8, 2010

Spinach Risotto

Making risotto is surprisingly easy, it just takes time and a little patience. The real trick is to add the liquid slowly and let it absorb into the rice before adding more. This will lead to a great creamy texture.

Spinach Risotto
1 leak, cleaned and sliced into 1/4 slices
1 Tbs butter
1/2 cup white wine
3 cups stock (I made my own, but store bought low-sodium will work)
1 bunch spinach
salt and pepper

Melt the butter in a large pot, add the leaks and cook over medium heat until soft, about 10 minutes.

Add the rice and cook a minute or two.

Add the wine and cook until the liquid is absorbed. Add the stock about a 1/2 cup at a time. Letting it absorb before adding more. Stir constantly.

When the rice is almost done (it should not be totally mushy but al dente) add the spinach, and cook through.

Season with salt and pepper to taste.

Serve with fresh Parm.

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