Ricotta Risotto
Preparation and cooking 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. Use any leftover in Risotto de Salto.
Ingredients:
- 2/3 cup Arborio rice, 112gr, 4oz (or other rice specifically for risotto - Carnaroli or Vialone Nano)
- 1/3 cup dry, white wine, 75gr, 2.6oz
- 2 1/8 cups chicken stock, 500gr, 17.6oz
- 2 shallots, 45gr, 1.6oz
- 1 tsp butter, 5gr, .17oz
- 1 tsp olive oil, 4.5gr, .15oz
- 1/3 - 1/2 cup spinach, 30gr, 1oz
- 1/3 cup whole milk ricotta, 90gr, 3.2oz
- 1/3 cup Parmesan cheese - freshly grated, 33gr, 1.2oz
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.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
