You know when you have one of those family favourite dinners, the one that you got out of a book or magazine ages ago and have made it so many times that you don't need to look anymore, or better still you've adapted it to your own tastes. Yep, well one of ours is this Spinach and Cheese Risotto. Ok so it's not an absolute true risotto, and you'll see why soon, but I'd go far for a better one and besides nothing beats a great risotto and a crisp white for a lunch somewhere with a view........
Well tonight, there was no view, just our dusty back paddock, but the risotto and wine were there........and the spinach (well silver beet really) was from our very own patch, here it is on death row waiting to be plucked.
The recipe is super simple.
1 cup arborio rice
1 bunch or whatever of spinach
Saute onion in some olive oil then add the rice and cook for a minute or two. Then add the stock one ladle at a time** stirring risotto constantly keep adding stock until all liquid used, you know the usual risotto thing, then towards the end add the spinach until its cooked. When finished cooking turn heat off, add the cheese. I use the Castello brand, either blue or white, and use a half circle block for the above quantity.
Now here's the secret to good risotto, put the lid on and let it sit for 10 minutes before serving.
**Risotto is not something that I made a lot during my pregnancies, cos' you see it's almost compulsory to stand in the kitchen stirring away with a glass of white in hand - well in fact it is in this house......and then you have another with the meal -enjoy!