Risotto with Spinach, Green Onions & Chives
First-crop spinach and blood-revitalizing onions and herbs make this a deliciously nourishing main course or side dish.
Ingredients
5-6 cups chicken stock
4 Tbsp. butter, divided
1/4 cup finely chopped shallots
1 tsp. dried thyme
1 ½ cups Arborio rice
2/3 cup dry white wine
6 cups fresh spinach, cut into strips
1/4 cup chopped green onions
1 scant cup freshly grated Parmesan, divided
1/4 cup chopped fresh chives, divided
Salt and pepper
Directions
Bring stock to a simmer in saucepan; keep it hot.
Heat 3 tablespoons of the butter in a large, heavy saucepan over medium flame. When the butter begins to foam, add the shallots; reduce heat a bit and cook, stirring occasionally, until shallots are translucent, about 5 minutes.
Add thyme and rice; stir 2 to 3 minutes to completely coat rice with butter. Add the wine; stir frequently and cook until nearly all the wine has evaporated, about 2 minutes.
Add two ladlefuls of hot stock (enough to barely cover the rice); stir almost continuously until most of the stock is absorbed. Continue to add the stock a ladleful at a time; stir almost constantly, or very frequently, until each ladleful is nearly absorbed before adding the next. The rice is done when it’s creamy-tender, which will take 25 to 35 minutes. (Adjust heat if rice is absorbing liquid too quickly or slowly.)
Stir in the spinach and green onions 2 to 3 minutes before the risotto is done.
When rice is done, fold in half the cheese, most of the chives and the remaining butter. Season with salt and pepper to taste. Serve immediately, sprinkling each serving with more cheese and a few chives.
Suggestions
Easily make this risotto vegetarian by using vegetable stock, and vegan by using oil instead of butter, and either omitting the cheese or using a vegan cheese substitute.
IS IT NECESSARY TO STIR RISOTTO CONSTANTLY?
Many recipes do call for continuous stirring, but you don't need to be relentless to get good results. Frequent stirring is required to liberate amylopectin, the molecules in short grain rice that gradually swell and combine with stock to make the signature, creamy sauce. But you can leave risotto alone for a few brief moments at a time, to go about other dinner-making business, and still get the preferred texture: creamy grains with a slight give at the center, suspended in a smooth, thickened sauce.
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