Green Risotto, or about time I used that up
When my sister moved to Atlanta (> 3 years ago), she dropped off some stuff at my place that she no longer wanted. One of these was a sealed package of risotto rice. On Saturday, I finally got around to using it with this recipe, which was in the recently arrived February 2011 issue of Eating Well. Fortunately, it takes an awful lot for rice to go bad and this meal turned out superbly.
Green Risotto
Makes 8 servings
10 ounces spinach
1 cup fresh basil
5 cups broth - your choice of chicken, beef, seafood, vegetable, claim juice or other. I used chicken.
2 tablespoons of olive oil
1 cup chopped shallots
4 cloves garlic
1 1/2 cups risotto rice (arborio, carnaroli, etc)
1/4 teaspoon salt
1 cup dry white wine
1 cup finely shredded Parmigiano-Reggiano cheese
fresh black pepper to taste
1/3 cup toasted pine nuts
1. Rinse spinach. Put in microwave safe bowl and cover with plastic wrap. Punch several holes in the plastic wrap. Microwave on high until wilted, about 2-3 minutes. Let cool, then squeeze out extra water.
2. Put spinach in food processor with basil; puree until smooth. Set aside.
3. Bring broth to a simmer in medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming but is not simmering.
4. Heat oil in dutch oven over medium-low heat. Add shallots. Stir occasionally until softened, about two minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
5. Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently until the liquid has been absorbed. Continue to on medium-low, adding broth in 1/2 cup increments followed by a splash of wine and stirring frequently after each addition, until liquid is absorbed. The liquid is done when you've used all the broth and wine and the rice is creamy and just tender. This will took about 30 minutes for me.
6. Stir in the spinach-basil puree. Remove from heat.
7. Stir in 3/4 cup cheese and pepper.
8. Sprinkle with remaining 1/4 cup of cheese and pine nuts.
This takes a long time to make, and you're active for most of that time. It's well worth it though; the results were quite tasty. I predict that what's left of the risotto will not last another 3 years.
Green Risotto
Makes 8 servings
10 ounces spinach
1 cup fresh basil
5 cups broth - your choice of chicken, beef, seafood, vegetable, claim juice or other. I used chicken.
2 tablespoons of olive oil
1 cup chopped shallots
4 cloves garlic
1 1/2 cups risotto rice (arborio, carnaroli, etc)
1/4 teaspoon salt
1 cup dry white wine
1 cup finely shredded Parmigiano-Reggiano cheese
fresh black pepper to taste
1/3 cup toasted pine nuts
1. Rinse spinach. Put in microwave safe bowl and cover with plastic wrap. Punch several holes in the plastic wrap. Microwave on high until wilted, about 2-3 minutes. Let cool, then squeeze out extra water.
2. Put spinach in food processor with basil; puree until smooth. Set aside.
3. Bring broth to a simmer in medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming but is not simmering.
4. Heat oil in dutch oven over medium-low heat. Add shallots. Stir occasionally until softened, about two minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
5. Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently until the liquid has been absorbed. Continue to on medium-low, adding broth in 1/2 cup increments followed by a splash of wine and stirring frequently after each addition, until liquid is absorbed. The liquid is done when you've used all the broth and wine and the rice is creamy and just tender. This will took about 30 minutes for me.
6. Stir in the spinach-basil puree. Remove from heat.
7. Stir in 3/4 cup cheese and pepper.
8. Sprinkle with remaining 1/4 cup of cheese and pine nuts.
This takes a long time to make, and you're active for most of that time. It's well worth it though; the results were quite tasty. I predict that what's left of the risotto will not last another 3 years.