Earlier this year I attended The Rice Fair in Isola della Scala, Verona and I learnt a new technique for cooking risotto. The technique has been developed by chef Gabriele Ferron of Riseria Ferron.
I have started using this method for most of the risottos I am cooking and find it very easy and the end result is superb.
I will share the first published recipe I did below. I am also interested in what technique you use to cook risotto. So, please let me know.
Total Time: 18 Active Time: 10 Number Serves: 4 Equipment: Saucepan, Casserole
320 gr carnaroli rice
175 gr fresh spinach
700 ml home made vegetable stock
60 gr grated parmesan cheese
1 garlic clove, crushed
40 gr extra virgin olive oil
knob of butter
salt and pepper
Blanch the spinach and then chop it finely. In a pan, pour in some extra virgin olive oil and cook the crushed garlic clove, until brown. Remove the garlic and add the onion, finely chopped. Cook the onion until it becomes transparent. You can then add the spinach, stir, and season to taste. Set aside.
In a casserole, toast the rice with 20 gr of extra virgin olive oil. When the rice is hot throughout, add the boiling stock all at once and mix gently. Cover the casserole with the lid and allow to cook for 15 minutes on a low flame.
When the rice is cooked (depends on type of rice used) add the spinach, remove from the fire and add the grated parmesan cheese and butter. Mix thoroughly but gently until the cheese and butter melt and create a creamy risotto.
Allow to rest for 2 minutes in casserole with lid on and covered with a cloth.
Serve with grated parmesan and lemon slices.