by mrslarkin
View
my 138 recipes »
Photo by mrslarkin
mrslarkin's Notes:
Expand2 tablespoons unsalted butter Ask a question about this ingredient
1/2 cup finely diced onion Ask a question about this ingredient
1 cup Arborio rice Ask a question about this ingredient
3 1/2 cups hot chicken stock Ask a question about this ingredient
1 cup grated Parmigiano Reggiano Ask a question about this ingredient
pinch of fresh grated nutmeg (optional) Ask a question about this ingredient
3 - 4 big handfuls of fresh baby spinach Ask a question about this ingredient
1 tablespoon heavy cream or unsalted butter Ask a question about this ingredient
salt and pepper, if desired Ask a question about this ingredient
In a medium-sized pot over medium heat, melt the butter. Add onions and cook until translucent. Do not brown the onions.
Ask a question about this stepAdd the rice and stir to coat the grains with the butter/onion mixture.
Ask a question about this stepIn half-cup increments, ladle the hot broth over the rice and stir, until most of the broth is absorbed. Continue this step until all the broth is absorbed, and rice is al dente, and still a little soupy.
Ask a question about this stepTaste the rice for salt and if needed, add some to the pot.
Ask a question about this stepAdd the cheese, the nutmeg, and stir. Turn off the heat. Add the spinach, a handful at a time, and quickly fold into the risotto. Stir in the cream or butter.
Ask a question about this stepServe in warm bowls topped with some more Parmigiano, and some cracked black pepper, if desired.
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
I want to eat this right now please. Yum.