Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a Good dish, spinach risotto. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Spinach Risotto is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Spinach Risotto is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook spinach risotto using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Spinach Risotto:

1. Prepare 8 ounces cold Taleggio (you can use Fontina or Brie instead, just remove the rind)
2. Take 10 ounces/8 packed cups spinach, any thick stems removed
3. Make ready 6 tablespoons unsalted butter
4. Take 1 medium red onion, finely diced
5. Make ready 3 cups finely diced celery
6. Make ready 2 garlic cloves, finely grated or mined
7. Prepare 1 1/2 cup Arborio rice
8. Take 1 teaspoon fine sea salt, more as needed
9. Make ready 3 1/2 cups good vegetable or chicken stock
10. Prepare 3/4 cup dry white wine

Instructions to make Spinach Risotto:

1. Cut the rind off the Taleggio (or the other cheeses) and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
2. Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You’ll end up with about 1 cup of purée.) Reserve
3. Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
4. Stir in wine and cook until it’s absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
5. Stir in spinach purée, then taste and add more salt, if needed. Add Taleggio (or Fontina / Brie) and stir to melt. Serve - immediately

So that’s going to wrap this up with this Best food spinach risotto recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!