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RISOTTO SONDRIO-STYLE




Source of Recipe


the web


List of Ingredients




1 1/2 pounds fresh spinach

Salt

1 medium leek

8 cups meat broth or 1 cup canned beef broth diluted with 7 cups water

5 tablespoons butter, divided

1 tablespoon vegetable oil

1/3 cup chopped onion

2 tablespoons finely chopped carrot

2 tablespoons finely chopped celery

Freshly ground black pepper

2 1/2 cups arborio or carnaroli rice

1 1/2 cups freshly grated imported Parmesan

Recipe



Remove and discard spinach stems. Soak leaves in cold water, drain and repeat several times until spinach is free of soil and grit. Add 3 inches of water to a saucepan. Bring to a boil, add 2 tablespoons salt and spinach, and cook 3 to 4 minutes. Drain; when cool enough to handle, squeeze water from spinach. Chop it fine and set aside.

Wash leek. Trim off root end and green top, leaving about 1 inch green. Slit leek from end to end and wash well under running water. Slice thinly. Set aside.

Bring broth to a simmer in a saucepan.

Add 3 tablespoons butter, vegetable oil and onion to a 5-quart heavy-bottomed pan set over medium-high heat. Cook, stirring frequently, until onion is pale gold. Do not let it brown. Add leek; cook, stirring frequently, until leek is pale gold. Add carrot and celery, turning them over in the pan, and cook about 1 minute, until they are well-coated with butter mixture. Add spinach, salt to taste and several grindings of black pepper. Cook for 1 minute, stirring with a wooden spoon.

Add rice; stir vigorously for about 1 minute or until grains are well-coated. Add 1 cup of broth and cook the rice, stirring it constantly, adding 1/2 cup broth each time the rice has absorbed the previous addition of broth. Taste after 20 minutes. Rice should be tender but firm to bite. Add more broth if necessary and continue stirring. You may not need all of the broth. Turn off heat; stir in remaining 2 tablespoons butter and the Parmesan. Salt to taste; serve immediately.

Serves 8.