Saffron Risotto with spinach
Saffron Risotto with spinach. Book: https://www.gutenberg.org/ebooks/59047 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…
- 280 g arborio rice
- 25 ml olive oil
- 100 g onion
- 30 g halal-certified hard cheese made with microbial coagulant
- 4 g salt
- 1 g black pepper
- 1100 ml water
- 0.2 g saffron threads
- 100 g fresh spinach
- Finely chop onion and prepare the main vegetables in small pieces. Wash spinach, drain and chop. Add saffron to the water. Heat the water in a separate pan.
- Soften onion in olive oil for 5 minutes. Add main vegetables and the variation ingredient, except spinach, and cook for 3 minutes. Add rice and stir for 2 minutes.
- Add a ladle of hot water and stir over medium-low heat. Keep adding water gradually as it is absorbed for 20–25 minutes; rice and vegetables should become tender. Spinach goes in during the last 5 minutes. Some water may remain unused.
- Stir in cheese, salt and pepper. Rest off the heat for 2 additional minutes, then divide into four portions. Cool leftover rice rapidly in shallow containers and refrigerate at 4 °C within 1 hour; use within 24 hours.
- Photo: Tamorlan — Wikimedia Commons, CC BY-SA 3.0. Source: https://commons.wikimedia.org/wiki/File:Risotto_alla_milanese.JPG Licence: https://creativecommons.org/licenses/by-sa/3.0 Resized and converted to JPEG; no crop. Saffron risotto illustration; this formula uses olive oil, water and extra vegetables.
Original modern halal adaptation and ingredient variation inspired by Pellegrino Artusi, La scienza in cucina e l'arte di mangiar bene, dish family: Saffron Risotto.