By Nancy Caivano
5 cloves garlic, chopped
(or 1 tbsp jar chopped garlic)
8 oz spinach, chiffonade (thin julienne)
8 oz escarole or kale, chiffonade
1 onion chopped
2 tbsp olive oil
2 cups arborio rice
4 cups simmering chicken (or vegetable) stock
1/4 cup basil, chiffonade
1/4 cup chopped parsley
2 tbsp chopped thyme
1 tbsp butter
1/4 cup grated Pecorino Romano (or Parmesan)
Spray a large skillet well with cooking spray and heat on medium-high heat. Add garlic and sauté 3 minutes; add spinach and escarole and sauté until wilted; set aside.
In large saucepan, sauté onion in 2 tbsp olive oil until translucent but without color. Add rice and sauté for 3 minutes more, making sure rice does not brown. Add wine, stirring constantly until entirely absorbed. Add stock, 1/2 cup at a time until absorbed, before adding next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add the spinach and escarole to risotto.
When last addition of stock is added, add basil, parsley and thyme, and cook until stock is absorbed. When last addition of stock is absorbed, remove from heat; stir in butter and Romano. Season with salt and pepper and serve immediately.
Note: A pretty presentation would be to reserve some basil, parsley and thyme sprigs, and arrange them on the serving platter. Also you could arrange some spinach and escarole leaves on the bottom of the platter and place risotto on top.
This page created January 1999
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