{"id":279856,"date":"2012-02-03T14:49:00","date_gmt":"2012-02-03T13:49:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/spinach-risotto"},"modified":"2012-02-03T14:49:00","modified_gmt":"2012-02-03T13:49:00","slug":"spinach-risotto","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/spinach-risotto\/","title":{"rendered":"Spinach Risotto"},"content":{"rendered":"
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\nI hated spinach as a child, but I began to worship it when I grew up. Probably because of the perfect combination of meat, fried potatoes and a good glass of red wine that I eat in Argentina! Smooth and creamy, this is a must for easy cooking! So I wanted to make a risotto that took up this idea. The result was so tasty that I can’t resist publishing it here! This spinach risotto is definitely a departure from the dogma on this recipe, but for me risotto can be adapted in many ways. Only the final taste counts… I’m a traditionalist, but this is so good!<\/div>\n

\n<\/a>Recipe for a spinach risotto for 4 people:<\/p>\n

-300g of risotto rice (your choice!)<\/span><\/b>
\n-1 liter of vegetable broth<\/span><\/b>
\n-2 “gold” cubes<\/span><\/b>
\n-1 onion<\/span><\/b>
\n-15cl of sweet white wine<\/span><\/b>
\n-2 tablespoons of olive oil<\/span><\/b>
\n-40g of salted butter<\/span><\/b>
\n-500g of spinach<\/span><\/b>
\n-125g of mascarpone<\/span><\/b>
\n-40g of grated fresh parmesan cheese<\/span><\/b>
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\nWash spinach leaves carefully. I fill my sink with water, wash the leaves well, then rinse them.<\/i>
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\nRemove the central vein of the leaves. Squeeze well (in a salad spinner).<\/i><\/div>\n
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\nMelt the salted butter in a frying pan. Add the spinach leaves as you go.<\/i><\/div>\n
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\nThere is a large volume that will reduce considerably when cooking.<\/i><\/div>\n
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\nWhen the water that the spinach has given off has evaporated (a good 15 minutes of cooking over fairly high heat), add the mascarpone. <\/i><\/div>\n
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\nMix well, add salt and pepper…taste!<\/i><\/div>\n
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\nThe spinach is delicious at this point, but I let it cook a little more, until the mascarpone is “absorbed” by the spinach. By taking a spoonful of spinach, you can see if the cream escapes or if the spinach and cream form a whole.  At this point, it’s done! Stop cooking and set aside.<\/i><\/div>\n
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\nPrepare the risotto:<\/i>
\nStart by finely chopping the onion. Fry over low heat in olive oil. <\/i><\/p>\n

\nWhen it becomes transparent, add the rice and coat it with fat (pearl it!).<\/i><\/div>\n


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\nAdd the white wine and let the rice absorb it on low heat. <\/i><\/div>\n
\nNote from Bernard:<\/span><\/b> for this recipe, I didn’t have any dry white wine at home. I took a base of Pineau des Charentes that I had in the fridge. The result was really excellent, with the risotto taking on a sweet note…<\/span><\/i><\/div>\n


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\nWhen the rice has “drunk” all the wine, add ladleful by ladleful the vegetable stock (with 2 extra knorr cubes). <\/i><\/div>\n
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\nEach time the rice drinks the liquid, add an extra ladleful. <\/i><\/div>\n

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\nWhen all the broth is absorbed, add the spinach to the cream. You don’t have to put in everything, you can put in a little bit at a time until the risotto looks and tastes just right. For my part, I put almost everything!<\/i><\/div>\n


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\nAdd freshly grated Parmesan cheese.<\/i><\/div>\n


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\nMix well and serve immediately with a little grated Parmesan cheese. A pure wonder! I ate it with a creamed egg casserole, but I can see how that might seem a bit heavy for some. It can be served with an egg simply poached on the risotto. <\/i><\/div>\n

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I hated spinach as a child, but I began to worship it when I grew up. Probably because of the perfect combination of meat, fried potatoes and a good glass…<\/p>\n","protected":false},"author":1,"featured_media":34945,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281],"class_list":["post-279856","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279856","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279856"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279856\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/34945"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279856"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279856"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279856"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}