Risotto is the most common way of cooking rice in Italy. It’s creamy and oozy, and no wonder everyone LOVES it. Today, I have one simple recipe for fresh spring spinach risotto. Since the spring is coming to an end, that means that the spinach in my garden needs to be used up. Then I came up whit this DELICIOUS recipe and decided to share it with you guys.
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For the past several days I’ve been fighting a tough cold. I had a very high fever, my throat was hurting, and I was coughing and sneezing (I still do). But the hardest thing about it was the fact that I wanted to share this delicious recipe with you, and I couldn’t even take a look at my laptop. So now, when I feel a bit better (my nose is still stuffy), I really have the need to get this delicious thing out of my head.
The only way you could’ve ever eaten real risotto at a restaurant is if you’ve been in a real Italian restaurant. The thing is, most people don’t want to wait half an hour for their food to be done. So, if you’ve ordered a risotto and got it straight away, there’s a big chance that wasn’t a real risotto. It was probably a mix of precooked rice and some “sauce”, that was reheated and served.
So in order for you to eat the real risotto, it would be the best if you make it at home. I know it can be a little bit of time-consuming. That means for 20 or more minutes you have one job and one job only – to stir rice while adding the hot stock. This is the only way to make a real risotto, and you need to serve it immediately. The thing about Arborio rice – it’s short grain rice that is full of starch. That starch will make the rice glutinous (read – sticky) if held too long. And that’s not what you want. You want that creaminess and ooziness.
A properly cooked risotto should be soft and creamy and melt in your mouth. And that is exactly how this spring spinach risotto is like. If you’ve never made risotto, this is an easy recipe to start with. All you need is fresh ingredients like spring onions and spinach (although you can use frozen if you want), butter, Parmesan cheese and a little bit of patience. And trust me, this risotto is going to be the star of the dinner table.
When it comes to spring spinach risotto, all you’ll need to say is “Andiamo a mangiare!”
Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #gimmetheyum, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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