Wednesday, July 1, 2009

Two-Cheese Risotto with Spinach



Now that's what a risotto should look like!

Starchy. Creamy. Cheesy. This was so good - better than the last time I made risotto, at least in terms of creaminess.

This time, though, I used the pressure cooker, because I didn't feel like standing in the kitchen ladling broth from one pot to another incrementally over the course of 25 to 30 minutes.


I've used saffron in risotto before. This version, though, is much more colorful, as seen from the photo above. I also used a stronger, more pungent, gorgonzola cheese, in addition to parmesan cheese, for added "bite."


Two-Cheese Risotto with Spinach

Serves approximately 4

1 carrot, roughly grated

1 medium onion, diced

2 tablespoons fresh thyme, finely chopped

2 bay leaves

2 cups arborio rice

1 cup grated parmesan

1/2 cup crumbled gorgonzola cheese
3 roma tomatoes, diced
1 6-ounce bag of pre-washed baby spinach leaves

1/2 cup dry white wine
4 1/2 cups of vegetable stock

1 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 tablespoon (about 15-20 threads)
Salt and freshly ground black pepper, to taste

Heat the butter and oil in a pressure cooker pot or, if you're making risotto the traditional way, in a medium-size pot over medium heat.

Add the onion and cook until soft, about 2 minutes.
Add the carrot and thyme to the pot. Cook until the carrot becomes soft, about 2 minutes, stirring occasionally.

Stir in the rice. Add the wine and saffron, and continue cooking until most of the wine is absorbed, about 2 minutes.

Add the vegetable stock and bay leaves to the pot and seal the lid on it. (See note below if you're making risotto the traditional way.) Increase the heat to high. Once high pressure has been achieved (15 p.s.i.), reduce the heat to low-medium, and maintain that pressure for the next 7 minutes.

When 7 minutes has elapsed, release the pressure and open the lid. Stir in the spinach and tomatoes. (The heat of the rice will cause the spinach to wilt.)

Finally, stir in the parmesan and gorgonzola cheeses, and serve.

/Note: if you are cooking risotto the traditional way, begin by heating the vegetable broth in a small pot. Add the bay leaves to the pot of risotto and then begin adding the broth in 1 cup increments every 7-10 minutes, stirring until the broth is nearly absorbed, over the course of 25-30 minutes. Stir in the spinach and tomatoes after all of the broth is absorbed by the risotto. Finish off by stirring in the cheeses./

1 comment:

xxRobot said...

is this
1/2 tablespoon (about 15-20 threads)
carrots?