Chef Gianluca Deiana Abis: Risotto Con Spinaci/ Spinach Risotto
Prep. time: 15 minutes
Cook Time: 45 minutes
Difficulty: 2 out of 5
350 g of Carnaroli rice 500 g of spinach 100 g of provolone cheese 1 l vegetable broth 30 g of Butter 1 tablespoon of extra virgin olive oil 1/2 glass of white wine 1 small onion salt and pepper qb 200 g of Mozzarella cheese
To make risotto with spinach it is necessary to use only the leaves of the spinach. After removing the stems, rinse the leaves several times. So let them drain well.
Next step, slice the onion previously peeled and washed.
Heat the oil and half of the Butter in a saucepan. Once the oil and butter are hot, add the onion and sauté on a very low heat for about ten minutes making sure that it does not take on color (in this case, you can add a spoonful of broth). When the onion has dried, add the rice. So raise the heat and, stirring constantly, toast it in the onion for a few minutes. When it becomes shiny, blend it with the wine and immediately after with a ladle of boiling broth. Stir the preparation continuously and continue cooking by adding the boiling broth a little at a time.
After about 10 minutes also add the spinach leaves. Stir again for a few minutes. At this point, add the provolone cheese cut into small pieces, mix the dish well. Once mixed, turn off the heat.
Now stir your risotto with spinach together with a knob of butter, then let it rest for 2-3 minutes with the lid on. Then pour it into a deep serving dish and cover the surface with the sliced Mozzarella. Finish the dish by passing the dish in the hot oven for a minute, the time to allow the cheese to melt.
Shredded spinach gives this risotto a lovely green hue. Other greens can make a delicious substitute; try Swiss chard, mustard greens or turnip greens