I've been making this dish for a
while now, and I think it tastes as good as my husband's. But I could never get
him to admit this until I made Jamie Oliver's version from, Cook With Jamie, My Guide to Making You a Better Cook. I will never forget the day and time he agreed that my risotto is as good as his. So I plan to
make this version repeatedly so my husband knows he is living with a risotto master.
Spinach and Goat's Cheese Risotto
Start by first making the spinach part of the recipe and then hold it off to the side while you make the risotto. Then add the chopped spinach after you finish cooking the risotto.
3 tablespoons butter
2 tablespoons olive oil
1 clove of garlic, peeled and chopped
nutmeg, for grating
5 oz of spinach, washed and dried (You can use more if like, I tend to use 10 oz since the spinach cooks way down, just saute with a little more oil.)
salt and freshly ground pepper
1 handful of grated parmesan cheese
1/2 lemon
4 oz of soft goat's cheese crumbled
1) In a saucepan heat 1 tablespoon of butter, 2 tablespoons olive oil, the garlic and a good grating of nutmeg. When the butter is melted add the spinach.
Basic Risotto Recipe
4-5 cups vegetable or chicken stock
2 tablespoons olive oil
1 tablespoon butter
1 medium onion peeled and finely chopped
optional 2 sticks of celery trimmed and finely chopped
2 cups of Arborio or Carnaroli rice
1 cup vermouth or dry white wine
1) Bring to simmer the stock in a saucepan.
2) In a large pot add olive oil, butter, onion, and if using celery and cook gently for about 15 minutes until onion is soft, but without letting it develop color.
3) Add rice, it will sizzle. Turn up the heat and stir until the rice is well coated with the oil, butter & onion.
4) Pour in the vermouth or wine. Keep stirring all the time until it has evaporated.
5) Add the stock to the rice. Only one ladle at a time, stirring frequently and waiting until it has been fully absorbed before adding more stock. The heat should be at a low simmer so the rice doesn't cook too quickly. Continue adding ladlefuls of stock until the rice is soft but with a slight bite. If you run out of stock before the rice is cooked, add some boiling water. This process will take about 15 minutes. Be careful not to overcook the rice, it should hold its shape, but be soft, creamy and oozy.
6) Stir in your chopped spinach into the rice. Then stir in 2 tablespoons butter and the Parmesan cheese. Squeeze in the juice from 1/2 of the lemon. Check the seasoning and add some salt and pepper if needed.
Put a lid on the pan and let the risotto rest for a minute, before folding in the goat's cheese. For a nice presentation- add a sprinkle of lemon zest and goat's cheese to the top of each serving.
