For ➍320 g carnaroli rice (vialone nano, arborio)
175 g fresh spinach
50 g celery, finely diced*
70 cl vegetable stock
a small glass of white wine*
60 g grated Parmigiano**
½ (red) onion
1 garlic clove, crushed
40 g extra virgin olive oil
knob of butter
salt & pepper
Blanch the spinach and then chop it finely.***
In a pan, pour in some extra virgin olive oil. Cook the crushed garlic clove, until brown. Remove the garlic and add the onion, finely chopped (add the celery if used). Cook the onion (& celery) until it becomes transparent. You can then add the spinach, stir, and season to taste. Set aside. (When using purée, add the spinach after cooking the rice).
In a casserole, toast the rice with 20 gr of extra virgin olive oil. When the rice is hot throughout, (add the wine and let evaporate), the boiling stock all at once and mix gently. Cover the casserole with the lid and allow to cook for 15 m on a low flame.(See tip).
When the rice is cooked, add the spinach, remove from the fire and add the grated Parmigiano (or Taleggio). Mix thoroughly but gently until the cheese melts.
Allow to rest for 2 m in casserole with lid on and covered with a cloth.
Serve with a few lemon slices, or sprinkle with some lemon juice.
Serve as a side dish with grilled fish or meat.
In a pan, pour in some extra virgin olive oil. Cook the crushed garlic clove, until brown. Remove the garlic and add the onion, finely chopped (add the celery if used). Cook the onion (& celery) until it becomes transparent. You can then add the spinach, stir, and season to taste. Set aside. (When using purée, add the spinach after cooking the rice).
In a casserole, toast the rice with 20 gr of extra virgin olive oil. When the rice is hot throughout, (add the wine and let evaporate), the boiling stock all at once and mix gently. Cover the casserole with the lid and allow to cook for 15 m on a low flame.(See tip).
When the rice is cooked, add the spinach, remove from the fire and add the grated Parmigiano (or Taleggio). Mix thoroughly but gently until the cheese melts.
Allow to rest for 2 m in casserole with lid on and covered with a cloth.
Serve with a few lemon slices, or sprinkle with some lemon juice.
Serve as a side dish with grilled fish or meat.
*Optional.
**Or use cubed Taleggio, rind removed & cut into small blocks
***Purée them if you want. Put the spinach in a bowl lined with a clean dish towel. Pour boiling water over the vegetable. When cold enough to handle, squeeze the water out of the spinach with the towel. Purée in a food processor with 1 tbs of butter. Adjust with pepper.
Read how to make a quick risotto.
