in Italy

Risotto with spinach and Gorgonzola

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Ingredients for 4 servings:

  • 400 g leaf spinach, fresh or frozen
  • Salt
  • 1 shallot(s), finely diced
  • 2 clove(s) garlic, squeezed
  • olive oil
  • 250 g risotto rice, e.g. Arborio or rice pudding
  • 750 ml vegetable stock
  • 50 ml white wine
  • 50 g mascarpone
  • pepper
  • 30 g Parmesan, freshly grated
  • 125g Gorgonzola
  • Parmesan
  • Pepper, colorful

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Green risotto

Sort fresh spinach, wash, and blanch in boiling water. Defrost frozen spinach, drain, and roughly chop. Sauté diced shallots and garlic in olive oil, add risotto rice, and sauté. Gradually add hot vegetable stock and let simmer for about 20 minutes. Add spinach. Season the risotto with white wine and mascarpone, season with pepper, and fold in the Parmesan. Dice the Gorgonzola. Top the risotto with the Gorgonzola cubes, grate more Parmesan over the top, and sprinkle with mixed pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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