SPINACH RISOTTO WITH TALEGGIO
This recipe, based on the nettle risotto from River Café in London, substitutes spinach, which is easier to find and less perilous to work with. It's best made with mature, crinkly spinach, which has a more robustly mineral flavor than delicate baby leaves, but use whichever you can get. The melting taleggio makes the rice supremely creamy, and adds a funky earthiness. Note that it's easiest to remove the rind and cut the cheese into cubes when it's straight-from-the-fridge cold, then let it come to room temperature as you cook the rice. If you'd like to use an equal quantity of nettles here instead of spinach, you can.
Provided by Melissa Clark
Categories dinner, lunch, grains and rice, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut the rind off the taleggio and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
- Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You'll end up with about 1 cup of purée.) Reserve.
- Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
- Stir in wine and cook until it's absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
- Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 23 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 14 grams, Sodium 901 milligrams, Sugar 4 grams, TransFat 0 grams
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Enrique Gutierrez (Hennessy)
[email protected]This is a delicious and elegant dish that is perfect for a special occasion.
Suzanne Lake
[email protected]I love the simplicity of this recipe. It's a great way to showcase the flavors of fresh ingredients.
Melissa Zandile
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover spinach.
TauseefHaider Ejaz
[email protected]I've made this recipe several times and it always turns out great! I love the creamy texture of the risotto and the nutty flavor of the taleggio cheese.
Dhilon Sargodhia
[email protected]This is one of my favorite risotto recipes. It's creamy, flavorful, and easy to make. I love the combination of spinach, taleggio, and mushrooms.
Rohail King
[email protected]I'm a professional chef and I highly recommend this recipe. It's a great way to showcase the flavors of fresh spinach and taleggio cheese. The lemon zest adds a nice touch of brightness.
Lexus Is300
[email protected]This is a great recipe for a date night dinner. It's easy to make, but it feels special. The combination of flavors and textures is sure to impress your significant other.
Maryam_shalmet Jakhro
[email protected]I made this for my family and they all loved it! Even my kids, who are picky eaters, ate it up. It's a great way to get them to eat their vegetables.
Akshaya Thagunna
[email protected]This is a great recipe to experiment with. I've added different herbs and spices, and even tried different types of cheese. It's always delicious!
Ahmad Sadiq hasas
[email protected]I used a different type of mushroom in this recipe (cremini mushrooms) and it worked out great. The earthiness of the mushrooms complemented the spinach and taleggio perfectly.
Abdulmajid Tajudeen
[email protected]I'm a vegetarian, so I omitted the pancetta from this recipe. It was still delicious! The spinach and taleggio provided plenty of flavor on their own.
Bd Anas
[email protected]I made this for a potluck and it was a huge hit! Everyone loved the creamy texture and the flavorful combination of spinach, taleggio, and mushrooms.
Nesad Nesad
[email protected]This is a great recipe for a special occasion dinner. It's elegant and sophisticated, but it's also easy enough to make at home. I highly recommend it!
Bonface Walker
[email protected]I love the simplicity of this recipe. With just a few ingredients, you can create a dish that is both delicious and visually appealing. The spinach and taleggio are a perfect match, and the lemon zest adds a nice brightness.
Kasid Khan
[email protected]This was my first time making risotto, and it turned out great! The recipe was easy to follow and the result was a creamy, flavorful dish. The taleggio cheese added a lovely touch of nuttiness.
Manu M
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind! The spinach and taleggio added so much flavor and richness, and the rice was cooked perfectly. I'll definitely be making this again.
Abdulllah Muhammad
[email protected]I've made this spinach risotto with taleggio a few times now, and it has quickly become one of my favorite go-to recipes. It's relatively easy to make, but it always turns out impressive and delicious. The combination of flavors and textures is just
Nathania Harris
[email protected]This spinach risotto with taleggio cheese was an absolute delight! The flavors were perfectly balanced, with the creamy taleggio and nutty parmesan complementing the earthy spinach and flavorful mushrooms. The texture was also spot-on - the rice was