Creamy Spinach Risotto Recipe: A Delightful Italian Classic
Category: First Course
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Vialone Nano Rice | 320g |
| Fresh Spinach | 200g |
| Shallot | 1 |
| Butter | 40g |
| Vegetable Broth | 1L |
| Salt | To taste |
| Black Pepper | To taste |
| Parmigiano Reggiano DOP (Grated) | 20g |
Instructions:
Start by preparing your vegetable broth. You can either use homemade vegetable stock or a good quality store-bought version, but ensure that it’s simmering gently as you begin your cooking process. This will ensure your risotto maintains the perfect texture and flavor.
While the broth is warming, move on to preparing the soffritto. Begin by peeling and finely chopping the shallot. This base will infuse the risotto with a delicate, aromatic flavor, adding a soft sweetness that complements the spinach perfectly. Set the shallot aside for a moment.
Next, take a large pan and place 20 grams of butter into it. Allow the butter to melt slowly over medium heat until it becomes golden and fragrant. Once the butter is ready, add the finely chopped shallot to the pan. Stir occasionally and let the shallot cook for 3-4 minutes until it softens and becomes translucent, releasing its natural sweetness.
Now, add a ladle of the warm vegetable broth to the pan with the shallots. Stir gently to allow the flavors to meld, and let the mixture simmer for a few minutes until the shallots are tender and the broth has reduced slightly.
Once the shallots are perfectly softened, itโs time to add the rice. Pour in the vialone nano rice, ensuring the grains are well-coated with the buttery shallot mixture. This step is key to achieving a creamy texture, as the rice will begin to absorb the flavors while remaining firm on the outside.
Meanwhile, rinse the spinach thoroughly under cold water. Shake off any excess moisture and pat the spinach dry with a kitchen towel. Set the spinach aside for later.
At this stage, you can start gradually adding your hot vegetable broth to the rice, a ladleful at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. This slow cooking method is what gives risotto its signature creamy consistency. Continue this process for about 20 minutes, adding broth and stirring until the rice is tender but still al dente.
When the risotto is nearly cooked, around 5 minutes before the end, stir in the fresh spinach. The heat from the rice will wilt the spinach beautifully, turning it into a lush, vibrant green. Season the dish with salt and black pepper to taste, ensuring the flavors are balanced and well-seasoned.
Finish off the risotto by stirring in the remaining 20 grams of butter and grated Parmigiano Reggiano DOP. This addition will elevate the creaminess of the risotto and give it a rich, savory flavor that perfectly complements the spinach.
Once everything is combined, take the risotto off the heat. Give it one last stir and allow the flavors to rest for a moment. Now, itโs time to plate up your creamy spinach risotto. Spoon generous portions onto warm plates and serve immediately.
This deliciously creamy risotto pairs wonderfully with a light salad or can be enjoyed on its own as a satisfying first course. The combination of fresh spinach, rich butter, and savory cheese creates a comforting dish that will delight your guests at any dinner party or family gathering.
Enjoy your homemade Risotto agli Spinaci with a glass of crisp white wine and a fresh side of vegetables for a meal thatโs both elegant and satisfying!
