Ricotta Risotto
Total time: 35 minutes
This is based on a recipe from the cook book 'Risotto'. This is a very white, very creamy, very rich risotto. As always, the end result should be almost soup-like, never stiff. Add the spinach at the end so that it just wilts. Leftovers are for Risotto de Salto.
Ingredients:
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
- 1/3 cup (3oz, 90ml) dry, white wine
- 2 1/8 cups (18oz, 540ml) chicken stock
- 2 shallots
- 1 tsp butter
- 1 tsp olive oil
- 1/2 cup (2oz, 60gr) spinach
- 1/3 cup (3oz, 90gr) whole or part skim milk ricotta
- 1/3 cup (1.5oz, 45gr) Parmesan cheese - freshly grated
Instructions:
- Heat chicken stock and keep hot over low heat.
- Slice the spinach into strips.
- Peel and chop shallots.
- In medium saucepan heat butter and oil over medium heat. Add shallots and sauté until tender, about 5 minutes.
- Add rice and sauté stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- When wine is almost absorbed add a 1/2 cup of stock, stir.
- When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring.
- Reserve 1/4 cup to add at the end.
- Taste the rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. You can add a bit of water at this point if needed but you shouldn't have to.
- Add the rest of the stock, the spinach and both cheeses. Stir vigorously over heat to combine well and wilt the spinach.
- Spoon into a bowl and serve.
Note: Contrary to popular belief, it is not necessary to stir risotto constantly. Just stir often and somewhat vigorously when you do.