Serious Eats: Recipes
Dinner Tonight: Spinach Risotto with Goat Cheese
Risotto-making is supposed to be a tedious process involving biceps, stirring, and great patience—or at least, that's what I've always heard. Yet my own experience hasn't been nearly so fraught; over time, I've learned to relax, add stock in larger quantities, and stir only when I feel like it. So far, my risottos haven't suffered.
Lately, I've gotten a little ambitious using higher heat to speed things up, and I've found that if you stir constantly, you can cook faster without losing creaminess. This risotto, for example, took just a little over half an hour start-to-finish—so here it is on Dinner Tonight. The recipe is from Jamie Oliver's Cook with Jamie; its rich green color comes from puréed spinach, which is cooked down with nutmeg and garlic. Lemon juice and goat cheese offers a creamy tang to keep it nimble on the palate.
About the author: Blake Royer lives in Brooklyn and spends most of his free time cooking and writing about it here at Serious Eats and on The Paupered Chef. From 9 to 5 weekdays, he works as an assistant book editor in Manhattan.