Simple Way to Make Award-winning Spinach Risotto

Spinach Risotto.

Spinach Risotto

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, spinach risotto. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

Spinach Risotto is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it's fast, it tastes yummy. Spinach Risotto is something which I've loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have spinach risotto using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spinach Risotto:

{Get 8 ounces of cold Taleggio (you can use Fontina or Brie instead, just remove the rind).
{Take 10 of ounces/8 packed cups spinach, any thick stems removed.
{Make ready 6 tablespoons of unsalted butter.
{Make ready 1 of medium red onion, finely diced.
{Make ready 3 cups of finely diced celery.
{Take 2 of garlic cloves, finely grated or mined.
{Take 1 1/2 cup of Arborio rice.
{Prepare 1 teaspoon of fine sea salt, more as needed.
{Get 3 1/2 cups of good vegetable or chicken stock.
{Get 3/4 cup of dry white wine.

Steps to make Spinach Risotto:

Cut the rind off the Taleggio (or the other cheeses) and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice..
Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You’ll end up with about 1 cup of purée.) Reserve.
Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes..
Stir in wine and cook until it’s absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes..
Stir in spinach purée, then taste and add more salt, if needed. Add Taleggio (or Fontina / Brie) and stir to melt. Serve immediately.

So that is going to wrap it up for this exceptional food spinach risotto recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!