Green Risotto Recipe - Cooking Index
Green Risotto Recipe - Cooking Index
Southern "Green" Rice or emerald rice is usually colored and flavored with cooked spinach and/or other herbs. Here, short-grained Italian Arborio rice is used, along with fresh herbs, spinach, and seasonings to make a rich side dish or comforting supper: In the South, long-grain rice is preferred and when it is properly prepared, each grain is light, fluffy, and separate from the next. This Italian-inspired dish, on the other hand, is prepared so that a creamy, starchy mass results. If you like grits, chances are you'll love risotto.
Cuisine: Italian| 4 tablespoons | 60ml | Unsalted butter |
| 1/2 cup | 31g / 1.1oz | Onion - finely chopped |
| 2 cups | 320g / 11oz | Uncooked arborio rice |
| 6 cups | 1422ml | Chicken broth - very lightly salted preferably homemade |
| 1/4 cup | 59ml | Dry white wine |
| 5 oz | 142g | Frozen chopped spinach - - (1/2 pkg) |
| 2 tablespoons | 30ml | Finely minced fresh parsley |
| 2 tablespoons | 30ml | Minced fresh chives |
| 4 tablespoons | 60ml | Fresh basil leaves (large) |
| Freshly grated parmesan cheese - to taste | ||
| Freshly ground black pepper - to taste |
Thaw the spinach and drain it, then wring it dry in clean dry cloth non-lint dishtowel.
In a medium saucepan, heat butter over medium heat. Add onions and cook, stirring occasionally, 5 minutes or until softened but not browned. Add rice and toss to coat. Cook 2 minutes stirring constantly until all grains are well-coated with butter. Remove from heat.
In a separate saucepan, bring broth and wine to simmer. Add 1/2 cup broth mixture to the rice over medium heat and stir until liquid is absorbed. Continue cooking and stirring, adding only 1/3 cup of warm broth at a time--letting the liquid become absorbed before adding more--until rice is al dente (tender, but not mushy) and liquid is absorbed.
NOTE: If all the liquid is used and rice seems undercooked, add 1/2 cup hot water and continue to cook until tender.)
In a food processor or blender puree spinach and herbs until very fine. Stir the spinach-herb mixture into the risotto just before serving. Sprinkle generously with Parmesan cheese and freshly ground black pepper to taste and serve immediately.
Yield is about 5 cups; serves 6 as a side dish, 4 as a first course, and 3 as a main course.
Source:
"Around The Southern Table" by Sarah Belk
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