Bistro des Z'Artes

 6 servings

Ingredients

60g Onion

2 cloves Garlic

40ml Olive oil

7cups Vegetable stock

3cups Arborio rice

60g Gorgonzola cheese

200g Spinach (frozen leaf)

Pinch Ground nutmeg

60ml Cream (preferably fresh)

Salt & pepper to taste

Method

1.       Sweat the chopped onion & garlic in the olive oil.

2.       Add the rice & cook 20 seconds until glazed.

3.       Add white wine, 5 cups hot vegetable stock, salt & pepper & mix well.

4.       Bring to boil & turn down to simmer until nearly all liquid is absorbed.

5.       Add a pinch of nutmeg, gorgonzola & the cream & cook further until all is absorbed.

6.       Add the spinach & 1 more ladle of hot stock. Cook until nearly absorbed.

7.       At this point taste the risotto & if it is ready serve. If not add the last cup of hot vegetable stock & cook out a little more.

8.       Serve immediately, this should be a creamy hot rice pudding texture.

Note

There is no mystery to risotto & you do not need many years in Italy learning how to get it perfect.

Use great Arborio rice.

If you have nothing better to do you can stand over the pot stirring while this cooks.

Be confident & patient with risotto, it is very satisfying when done correctly.

Try changing ingredients & textures, always keeping in mind the water content of the products you are using.