Risotto Milanese with spinach
This is a simple classic risotto that is best served with a rich hearty stew - I make this risotto to go with osso bucco - it is a perfect match. The method is classic and is a great starting point to other risotto flavours. This simple flavour combination is my favourite risotto at the moment. Ingredients 6 cups chicken or vegetable stock A good pinch of saffron 1 onion finely chopped 2 cloves garlic crushed 1 1/2 cups arborio rice 1/2 cup white wine A bag of baby spinach or 2-3 bunches spinach - chopped 100g Parmesan - grated 50g butter 2 tablespoons olive oil Salt and pepper to taste Method Place the stock in a pot with the saffron and heat to just below a boil - keep the stock on a low heat - it needs to be hot Put a wide heavy based frying pan over a low heat - add the olive oil, onions and garlic and cook until soft and translucent - approx 5 minutes Turn the heat up a little - add the rice - stir gently to coat the rice in the oil - cook until the rice starts to go translucent