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26 December 2012,01:50 by
J.Sujatha

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RISOTTO WITH SPINACH AND WALNUT

Serves :
6

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Wash the spinach thoroughly, then steam briefly until just wilted. Drain thoroughly, squeeze dry and then chop finely.
  • Melt half the butter in a large pan and fry onion and sausage or bacon until the onion is soft and transparent.
  • Add the rice and stir for a few minutes until the rice is mixed with the other ingredients and crackling hot.
  • Add the wine and stir until the alcohol has evaporated. Reduce the heat and add 3 ladlefuls of stock.
  • Stir until the rice has absorbed the liquid then add about 1 ½ ladlefuls of stock at a time, add more when the previous quantity has been absorbed.
  • Continue to stir and add stock gradually until the rice is half cooked (after about 10 - 15 minutes) and then add the spinach.
  • Stir and adjust the seasoning and continue to add the stock and cook the rice as before.
  • When the rice is tender but still firm to the bite, remove from the heat, stir in the walnuts, the remaining butter and the Parmigiano Reggiano.
  • Cover and leave to rest for 5 minutes, then serve immediately on a warmed platter.

INGREDIENTS

  • 500 grams fresh spinach
  • 70 grams unsalted butter
  • 1 onion, finely chopped
  • 150grams Luganega sausage, (skinned and crumbled or pancetta, chopped)
  • 500 grams Arborio rice
  • 150 ml dry white wine
  • 2 litres beef or chicken stock, kept simmering
  • 50 grams finely chopped walnuts
  • 60 grams freshly grated Parmigiano Reggiano
  • Freshly milled black pepper and Salt

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