Title: Spinach Risotto
Categories: Vegetable
Yield: 6 Servings
| PHILLY.INQUIRER |
| 1/2 | lb | SPINACH |
| 4 | tb | UNSALTED BUTTER MELTED |
| 1/2 | c | DRY WHITE WINE |
| 2 | c | ARBORIO RICE |
| 4 1/2 | c | CHICKEN BROTH |
| | | PARESAN CHEESE |
REMOVE STEMS FROM 1/2 POUND OF SPINACH,AND DISCARD OLD,TOUGH
LEAVES.WASH WELL TO REMOVE ANY SAND,AND DRAIN.PLACE IN A SAUTEE PAN OR
SAUCEPAN WITH THREE TABLESPOONS WATER,COVER AND COOK OVER MODERATE HEAT FO
A FEW SECONDS UNTIL JUST WILTED.DRAIN WHILE PRESSING LIQUID FROM LEAVES.CH
COARSLEY AND SET ASIDE. IN A SEPERATE SAUCEPAN,COMBINE 1/2 CUP DRY WHI
WINE AND 4 1/2 CUPS CHICKEN BROTH AND BRING TO A SIMMER.MELT 4 TABLESPOONS
UNSALTED BUTTER IN A LARGE SAUCEPAN,ADD 2 CUPS ARBORIO RICE AND STIR UNTIL
RICE IS COATED.LOWER THE HEAT AND BEGIN ADDING THE BROTH A LITTLE AT A TIM
WHILE CONTINUOUSLY STIRRING,LETTING THE RICE ABSORB LIQUID BEFORE ADDING
MORE.THIS SHOULD TAK APPROXIMATELY 20 TO 25 MINUTES COOKING TIME.WHEN ALL
OF THE LIQUID HAS BEE USED CHECK FOR DONNESS,ADD MORE LIQUID IF
NECESSARY,.STIR IN 2 TABLESPOONS UNSALTED BUTTER AND THE CHOPPED
SPINACH.SEASON WITH SALT AND FRESHLY GROUN PEPPER AND SERVE VERY HOT.TOP
WITH FRESHLY GRATED PARMESAN CHEESE.SERVES 6 TO 8.