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Always so special - Green risotto
Riso verde is a specialty I used to eat at our family restaurant in Italy, I haven’t eaten it anywhere else. My dad’s relatives have un’albergo-ristorante (an hotel and restaurant) Al Lago in San Lazzaro that also has a restaurant where they make wonderful specialties like this one. All their pasta, tagliatelle, gnocchi, cannelloni, etc…are homemade, therefore many locals go there to celebrate special events such as weddings, baptims and have traditional “gargantuesques” meals. I have always loved this riso verde, the green color is due to the spinach, basically it’s somehow a risotto, but they call it simply “riso” (rice). Usually as any other “primo” meaning first dish, it’s served by itself, and not as a side dish. To really appreciate it, you should really savor it on its own, and with nothing else to distract you from its wonderful taste and texture. Ingredients
- 1 cup arborio rice
- 1/2 shallot, chopped
- 2 cups fresh spinach or 1/3 lb frozen
- 1 cup (to be adjusted) dry white wine
- 1 cup (to be adjusted) vegetable broth
- 2 tbs parmigiano reggiano
- 1 tbs heavy cream
- salt and pepper
Directions
- First start preparing the spinach. If using fresh spinach, wash them well, and boil in salted water for about 5-7 minutes.
- Drain well squeezing extra water, and chop them finely first, then with a little cream, place in a blender and reduce into a purée type of consistency. Set aside.
- In a pot, heat olive oil, then add shallots. Let them brown then add rice.
- Stir rice to coat rice with the olive oil.
- Add gradually wine and broth and keep stirring.
- Add spinach 10 minutes before rice has finished cooking.
- Add cream and continue stirring.
- At the end add parmigiano.
- Stir well all ingredients so that risotto has absorbed flavors. Serve hot.
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this looks great! I love the combo of spinach and rice , there's an indian dish very similar to this. beautiful!
so fresh and delicous looking!
I tried this last night and it is as tasty as it sounds. It was our main dish with some chicken. More risotto than chicken.
Thanks for sharing.
I make this often, it's one of my all-time favorite risotto recipes. The color of this dish is just amazing...and people who may not care for spinach (especially children) will love eating it in this recipe.
Love the green risotto recipe featured chef...
My husband doesn't like rice, but one way I can get him to eat it is by making risotto. I make it with many different vegi's but a little different recipe. I will give this a try. Thanks.
Donno hw I came across ur page, but got glued wit all those interesting recipes.
Liked tis risotto...soo simple yet soo fabulous.
So agree with u...tis shud be savoured on its own...
Bookmarking ur recipe..never made it tis way.
BTW a cook fm down under.
Cheers.
Wonderful recipe! Perfect flavones,simple and healthy.
Yummy. Thanks so much for this recipe!
I'm on a mission to find as many delicious veggie recipes as possible, bumped into this one..love it and will definitely try it out. Looks awesome:)
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