Creamy risotto with saffron and baby spinach

Creamy risotto with saffron and baby spinach

Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Servings: 4

Who doesn’t love a creamy risotto, rich in flavors, that combines tradition with fresh ingredients? This saffron and baby spinach risotto recipe is not only an explosion of tastes but also a culinary experience that will transport you to the world of refined gastronomy. Risotto is a dish originating from Italy but has gained popularity worldwide due to its versatility. It is a meal that can be adapted to everyone's preferences, and we aim to show you how to achieve a perfect texture and unique flavor.

Ingredients:
- 270-300 g round grain rice
- 1 red onion (or white)
- 50 g unsalted butter
- 3-4 tablespoons extra virgin olive oil
- 3-4 pinches of saffron
- 70-80 ml semi-sweet white wine
- About 1 liter chicken or vegetable broth
- 2 tablespoons mascarpone
- 70 g finely grated parmesan
- 3 handfuls of fresh baby spinach
- Himalayan pink salt with chili (or salt and pepper) to taste

Practical tip: Before you start cooking, make sure all the ingredients are prepared and within reach, as risotto requires constant attention.

Preparation:

1. Start by preparing all the ingredients. Wash the baby spinach under cold running water and remove the stems. Finely chop the onion so it cooks evenly. Put the chicken or vegetable broth on the stove in a pot and let it simmer gently, so it’s hot when you add it to the risotto.

2. In a double-bottomed pot, add the butter and olive oil. Heat them over medium heat, being careful not to let them burn. A combination of butter and olive oil will add a rich texture and delicious flavor to your dish.

3. Add the chopped onion to the pot. Sauté it for 3-4 minutes until it becomes translucent, being careful not to brown it. This will give a special flavor to the risotto.

4. Pour the semi-sweet white wine into the pot and let it simmer for 2-3 minutes. This step will help release the flavors from the onion and add an elegant note to the dish.

5. Add the rice to the pot and mix well. The rice should be coated with oil and butter, so it absorbs the flavors. Sauté the rice for 1-2 minutes, stirring constantly.

6. Now comes the essential part of making risotto: add the hot broth, 150-200 ml at a time. Stir continuously and wait for the rice to absorb the liquid before adding more broth. Continue this process until the rice becomes creamy and soft. It’s important to keep the risotto moist but not overly liquid. I estimate I used about 1 liter of broth, but each type of rice may require different amounts.

7. When the rice is nearly cooked, add the saffron. If you know in advance how much broth you will use, you can add the saffron directly to the broth; this way, its color and flavor will be better released.

8. Add salt and pepper to taste. If you want to add a touch of originality, you can use Himalayan pink salt with chili for a hint of spice.

9. Incorporate the mascarpone into the risotto, mixing well until it is completely melted. This will give your dish a creamy taste.

10. Finally, add the finely grated parmesan and mix again to achieve a super-creamy texture. Turn off the heat.

11. Add the fresh baby spinach to the risotto and mix well. The heat from the risotto will cook the spinach, keeping it fresh and crunchy.

12. Serve the risotto immediately, warm, to enjoy all its flavor. A garnish of grated parmesan and a few spinach leaves can add an attractive look to the plate.

Serving suggestion: This creamy saffron and baby spinach risotto pairs excellently with a glass of semi-sweet white wine, which will perfectly complement the flavors of the main dish. You can also accompany it with a fresh green salad or a bruschetta with tomatoes and basil for an unforgettable lunch or dinner.

Vegetarian option: If you’re not a fan of meat, you can use vegetable broth instead of chicken broth and replace the parmesan with a vegan alternative. You can also experiment with other greens, such as parsley or arugula, to add a fresh note to your dish.

Frequently asked questions:
- How do I know when the rice is cooked? The rice should be soft but have a creamy texture, almost flowing off the spoon, but not like a pilaf.
- Can I use another type of rice? While round grain rice is ideal for risotto, you can also try Arborio rice, which is equally suitable.
- What other ingredients can I add? Mushrooms, peas, or zucchini are excellent for diversifying the recipe.

Nutritional benefits: The saffron and baby spinach risotto is not only delicious but also nutritious. Round grain rice is a good source of complex carbohydrates, while baby spinach adds essential vitamins and minerals to the body. The mascarpone and parmesan contribute to calcium and protein intake, making this dish not only a culinary choice but also a healthy one.

Now that you have all the necessary information, it’s time to start cooking! Enjoy every step and savor the final result of this creamy saffron and baby spinach risotto. Bon appétit!

 Ingredients: 1 small bowl filled with round grain rice 270-300 gr 1 red onion (or white) 50 gr fatty butter 3-4 tablespoons of extra virgin olive oil 3-4 pinches of saffron 2 tablespoons of mascarpone 70 gr parmesan 3 handfuls of fresh baby spinach Himalayan pink salt with chili to taste or salt and pepper to taste 70-80 ml semi-dry white wine Approximately 1 liter of chicken or vegetable broth