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Green Risotto

20 February 2006

Here’s the risotto recipe:

1 lb fresh spinach, washed, or 10 oz frozen spinach
4 Tbsp. butter
1/4 c. heavy cream
7 c. broth, kept at a low simmer in a saucepan
1 onion, finely chopped
2 c. arborio rice
1 c. dry white wine
1/2 c. parmesan, plus more for the table

1.) Cook the fresh spinach, with the water that clings to the leaves, over high heat for a few minutes in a covered pan until wilted. Or, thaw the frozen spinach. Pulse in a food processor with 1 T butter (melted) and the heavy cream. Set aside.

2.) In a large casserole, heat 2 T butter over medium heat. Add onion and cook 2 minutes. Add the arborio rice and stir with a wooden spoon until coated (another 2 minutes). Whent he grains become translucent, add the wine and cook, stirring, until absorbed.

3.) Start adding the broth, 1 cup at a time, stirring frequently, until each time the liquid is almost completely absorbed. Adjust the heat if necessary to keep the risotto is always at a gentle simmer. After about 15 minutes, add the reserved spinach mixture. Contine adding broth in increments until the rice is al dente yet creamy (probably another 5 minutes or so).

4.) Add the parmesan and remaining 1 T butter. The cheese has adequate saltiness to it, but if you want, add salt to taste before bringing the pot to the table.

Serve and enjoy!

This makes four main-course servings. I made 1.5 times the recipe, and we had generous leftovers.

Like I said before, just enjoy the process; don’t worry about stirring constantly. At a low simmer, nothing bad should happen. And, since you opened a bottle of wine for the risotto, have the rest with dinner (of course!).

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