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Risotto with Spinach & Basil

A hearty, savory recipe for those winter blues: creamy risotto infused with the beloved Italian cheese, Parmigiano-Reggiano, tender, aromatic basil leaves and green spinach. This isn’t your typical rice dish

INGREDIENTS

  • 1 bunch fresh spinach, about 6 ounces
  • DeLallo Sea Salt
  • 8 cups chicken broth
  • 4 tablespoons unsalted butter
  • 1 small onion, finely minced
  • 1 (17.6-ounce) box DeLallo Risotto Arborio Rice
  • 2 large plum tomatoes, seeded and diced
  • 1/2 cup dry white wine
  • 1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • 12 fresh basil leaves, slivered
  • Freshly ground black pepper

DIRECTIONS

  1. Once rinsed, place the wet spinach in a large saucepan with a pinch of salt over medium-high heat. Steam until the leaves have wilted, about 3 minutes. Drain the spinach in a colander, pressing down on the leaves to remove most of the water. Finely chop, and set aside.
  2. Bring the broth to a boil in a large saucepan over medium heat. Once boiling, reduce the heat to low, keeping the broth at a steady simmer.
  3. Melt 2 tablespoons of butter in a heavy-bottomed saucepan over medium heat. Add the onion and cook until translucent, about 4 minutes. Next, add the rice, and cook, stirring with a wooden spoon, until the rice is coated in butter and the kernels are translucent, about 3 minutes.
  4. Add the tomatoes and wine to the rice, and cook, stirring, until all the wine is absorbed, about 3 minutes. Ladle 3/4 cup of the hot broth into the rice, stirring constantly until most of the liquid has been absorbed, and the mixture is just thick enough to leave a clear wake behind when you draw a line through the mixture, about 3 minutes. Continue adding broth in this manner (about 3/4 cup at a time), stirring constantly, until all the broth has been used, the rice is mostly translucent but still opaque in the center, the kernels are al dente, and they are suspended in a liquid that resembles heavy cream—a total of about 20 minutes.
  5. Add the spinach and mix to combine. Stir in the remaining 2 tablespoons of butter, cheese and basil. Mix well, and vigorously. Season to taste with salt and pepper. Serve immediately sprinkled with additional cheese, if desired.

Risotto with Spinach & Basil

A hearty, savory recipe for those winter blues: creamy risotto infused with the beloved Italian cheese, Parmigiano-Reggiano, tender, aromatic basil leaves and green spinach. This isn’t your typical rice dish.