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


Add the wine and stir gently as it absorbs and bubbles off

Start adding the stock - 1 ladle at a time - stir gently as the stock absorbs into the grains and then add the next



Keep adding stock and stirring gently - be careful not to break the grains of rice.  You'll find as you continue that you can add more stock - don't ever let the rice get dry or catch on the pan - risotto should be loose, creamy and liquid.  Keep going until all the stock is added

Meanwhile wash and chop the spinach (baby spinach doesn't need to be chopped)


Add the spinach with the last addition of stock - stir to combine with the rice and allow it to wilt.  Add the butter


Add the grated cheese and stir to combine and melt the cheese


Check the seasoning and You're ready to serve - yummo!
















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