40 minutes
This recipe is a great reason to roast a few heads of garlic, not just for this dish but for other recipes as well. Adding spinach provides a pop of color and is packed with nutrients, making it a great way to balance the creamy, hearty risotto.
Unsalted Butter, divided
tablespoons
Onion, finely chopped
each
Arborio Rice
cups
cups
cups
Fresh Spinach Leaves, roughly chopped
cups
Parmesan Cheese, microplaned
cups
Garlic Heads, roasted
each
Olive Oil, for roasting garlic
to taste
1. Roast Garlic
Preheat your oven to 325°F (163°C). Cut the top off the heads of garlic to expose the cloves. Drizzle with olive oil and wrap each head in foil. Roast in the oven for 30-45 minutes until the cloves are soft and lightly caramelized. Once cool enough to handle, squeeze out the garlic cloves and mash with a fork. Set aside.
2. Sweat Aromatics
In a heavy-bottomed pan, melt half of the unsalted butter over medium heat. Add the chopped onion with a pinch of salt and cook gently until translucent and soft, but not browned. Stir often to prevent any browning, as this could impart a bitter taste.
3. Toast Rice
Stir in the Arborio rice, cooking until each grain is slightly translucent and coated in the butter, about 2 minutes. Toasting the rice develops its nutty flavor and is a crucial step in creating a shell around the rice that ensures a creamy risotto with an al dente center.
4. Deglaze
Pour in the dry white wine, stirring until the liquid has completely reduced. Deglazing with wine adds a layer of acidity and complexity, elevating the overall flavor profile.
5. Cook the Rice
Begin by adding about 2/3 of the stock, simmer while stirring occasionally. Once the first addition of stock has been mostly absorbed, add the remaining stock in portions, stirring constantly until each addition has been absorbed. The constant stirring will help to build the creamy texture of the risotto. The full cooking process with the liquid should take about 18-20 minutes. Taste the rice periodically; it should be al dente with a creamy consistency. You're ideally looking for a creamy, slightly loose texture that would spill out slightly if spooned onto a plate. The rice should be just cooked with a slight bite in the center but with no crunch.
6. Finishing Ingredients
Stir in about a tablespoon of the roasted garlic and the fresh spinach into the risotto. The residual heat will wilt the spinach. Remove the pan from the heat and add the microplaned Parmesan cheese and the remaining butter, stirring vigorously to create a creamy emulsion. If necessary, adjust the consistency by adding a little more stock. The final risotto should be fluid and spread slightly on a plate. Adjust the seasoning with salt to taste.
7. Season and Serve
Taste and add salt, if needed. Serve immediately, garnished with additional Parmesan cheese if desired.
Instead of sticking to a single herb, try using a combination like thyme, rosemary, and basil. A fresh herb finish, such as a sprinkle of tarragon or chervil, can also add a new dimension to your dish.
Swap out the Parmesan cheese for another type like smoked Gouda, aged Gruyère, or Taleggio for a different depth of flavor.
Toast some pine nuts or slivered almonds and stir them in at the end for a subtle crunch and nuttiness.
Introduce a hint of lemon or orange zest towards the end of cooking for a fresh, citrus undertone that cuts through the richness.
Incorporate a variety of mushrooms such as shiitake, oyster, or chanterelles for an earthy flavor and varied texture.
Aim for a golden-brown color, avoiding any dark spots which can introduce bitterness. Wrap in foil and bake at 400°F until soft and caramelized.
Incorporate unsalted butter and freshly grated Parmesan off the heat for a rich, umami finish.
Toast Arborio rice in olive oil or butter until edges become translucent, adding depth to flavor and ensuring an al dente texture.
Keep stock at a gentle simmer in a separate pot before adding to maintain temperature and ensure even cooking.
Salt and pepper at different stages, starting with the onions, then the rice, and adjusting with the stock for a complex flavor profile.
Comments (0)