A risotto with a firm flavour and very creamy thanks to the final touch given by the addition of Taleggio cheese.
Serves: 4 | Preparation time: 15 mins | Cooking time: 20 mins
- Carnaroli or Arborio rice: 320 g
- Spinach, fresh: 250 g
- Onion: 1
- White Dry Wine, a glass
- Italian Taleggio cheese, cut into chunks: 100 g
- Unsalted butter: 30 g
- Hot vegetable broth: 1 lt
- Salt and pepper: to taste
Prepare the classic vegetable broth with carrot, onion and celery or any other veggies you have at hand. You can also use a stock cube. Just let the broth stay very hot as it will cook the rice.
Chop roughly the raw spinach, set aside. You can also choose to blanch the spinach for 1 or 2 minutes in unsalted boiling water or season it in a pan with a little oil and then blend it.
Dice the onion.
In a pan add 1 tbsp of butter, wait until it starts to melt, then add the diced onions.
Cover with a lid and cook over low heat for about 10 minutes or until they become transparent, stirring occasionally.
Add the rice and toast it for a few minutes. You have to stir continuously to toast the rice well, at least 5 to 10 minutes over medium-low heat. As soon as it is translucent, add with white wine and let it evaporated.
Start by adding the hot broth a ladle at a time, not all together, let is simmer on medium heat and after a few minutes add the raw chopped spinach – or the spinach puree. Add a pinch of salt and black pepper and leave it to cook for about 15 minutes or until the rice is cooked through and the broth has dried completely.
Turn off the heat, add Taleggio cut into chunks, stir thoroughly, add a piece of butter, then stir well again.