Email to Judi Mae       

Recipe Categories: Judimae's HOME PAGEAPPETIZERS-COLD APPETIZERS-HOT BEANS BEEF BEVERAGES BEVERAGES-ALCOHOLIC BISCUITS_AND_ROLLS BREADS-QUICK BREAKFAST-BRUNCH BROWNIES_AND_BLONDIES BUTTERS CAKES_AND_FROSTINGS CANDY CASSEROLES CHEESECAKES CHICKEN CHILI CONDIMENTS COOKIES COOKIES-BARS CROCKPOT CROCKPOT-DESSERTS CULINARY_KITCHEN_FINDS DESSERTS DIABETIC-BEANS-GRAINS DIABETIC-BREAKFAST_BRUNCH DIABETIC-ENTREES DIABETIC-PASTA DIABETIC-SALADS DIABETIC-SANDWICHES DIABETIC-SAUCES DIABETIC-VEGETABLES DIPS_AND_SPREADS-APPETIZERS DRESSINGS ETHNIC-AFRICA ETHNIC-ASIA ETHNIC-EUROPE ETHNIC-ITALY ETHNIC-MEXICAN ETHNIC-MIDDLE_EAST ETHNIC-SOUTH_AMERICA FAMILY-FAVORITES FAST_AND_EASY FISH_AND_SEAFOOD GRILL_AND_BBQ HINTS_AND_TIPS JEWISH_COOKING LAMB LOW-CALORIE MARINADES MUFFINS PASSOVER PASTA PIES_AND_PASTRIES PORK POULTRY REFERENCE_INFORMATION_TIPS REGIONAL_US_COOKERY RICE_AND_GRAINS SALADS SALADS-GELATIN SANDWICHES SAUCES SAUCES-DESSERT SEASONINGS SHELLFISH SOUPS-COLD SOUPS-HOT STUFFINGS VEGETABLES VEGETABLES-STARCHY VEGETARIAN WW-BEVERAGES WW-DESSERTS WW-POULTRY

Risotto with Spinach




Source of Recipe


Cucina Rustica by Viana La Place and Evan Kleiman

* Exported from MasterCook *

Risotto with Spinach

Recipe By : Viana La Place and Evan Kleiman
Serving Size : 4 Preparation Time :0:00
Categories : Grains, Italian, Wine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 stick unsalted butter
1 medium onion -- peeled and finely
-- chopped
2 large carrots -- peeled and
-- finely chopped
2 celery stalks -- finely chopped
2 cups Arborio rice
6 cups chicken broth
1/2 cup dry white wine
1 bunch spinach -- well washed
-- leaves only, coarsely
-- chopped
salt -- to taste
freshly ground black pepper -- to taste
2 tablespoons unsalted butter
3/4 cup grated Parmesan cheese -- plus additional
-- for the table

Melt the butter in a heavy 2-quart saucepan. Add the onion, carrots, and celery, and cook slowly over low heat until the vegetables are wilted and nearly tender. Add the rice and, stirring constantly, saute until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, about 1 to 2 minutes.

Meanwhile, heat the broth until it is very hot. Turn off the heat, but keep the broth hot on a warm burner. Add the white wine to the rice and cook slowly, stirring constantly, until it is completely absorbed. Add the spinach and stir to mix well into the rice. Add the hot broth to the rice-spinach mixture one ladleful at a time, stirring frequently. The rice should cook very slowly over low heat. Wait until all the liquid is absorbed before adding the next ladleful of broth. Midway in the cooking time add salt and pepper to taste.

When the rice is just barely tender, add the 2 tablespoons of butter and Parmesan cheese. Turn off the heat and stir vigorously until all the butter and cheese are absorbed. Pass additional Parmesan cheese at the table.

Cuisine:
"Italian"

Source:
"Cucina Rustica"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

- - - - - - - - - - - - - - - - - - -