Creamy risotto with saffron and baby spinach
Creamy Risotto with Saffron and Baby Spinach
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Number of servings: 4
Risotto is a culinary gem, a dish that combines tradition and refinement. With a creamy texture and rich flavor, this rice dish can become the star of your meal. Although it may seem intimidating for a beginner, I will be with you step by step to ensure a perfect result. Whether you want to impress your guests or simply indulge in a delicious meal, this saffron and baby spinach risotto will turn every meal into a special occasion.
Ingredients needed:
- 270-300 g round grain rice (Arborio is ideal)
- 1 red or white onion (approximately 100 g)
- 50 g butter
- 3-4 tablespoons extra virgin olive oil
- 3-4 pinches of saffron
- 2 tablespoons mascarpone
- 70 g grated parmesan
- 3 handfuls of fresh baby spinach (approximately 150 g)
- Himalayan pink salt with chili (or salt and pepper, to taste)
- 70-80 ml semi-dry white wine
- Approximately 1 liter hot chicken or vegetable broth
Brief history of risotto:
Risotto comes from a centuries-old culinary tradition, with deep roots in Italian cooking. This dish has become popular due to its versatility, easily adaptable with various ingredients, from vegetables to meat or fish. Arborio rice, specifically used for risotto, is prized for its ability to absorb liquids while maintaining an al dente texture. Saffron, the most expensive spice in the world, adds a unique flavor and vibrant color, transforming the risotto into an unforgettable culinary experience.
Preparing the risotto:
1. Preparing the ingredients: Start by preparing all the ingredients. Finely chop the onion and measure the rice. It is important to have all the ingredients at hand, as the cooking process requires constant attention.
2. Heating the broth: Place the chicken or vegetable broth on the stove over low heat, so it is hot when you add it to the risotto.
3. Sautéing the onion: In a double-bottomed pot, add the butter and olive oil. Once heated, add the chopped onion. Sauté the onion over medium heat, stirring constantly, until it becomes translucent (about 5 minutes).
4. Adding the wine: After the onion has softened, pour in the white wine and let it simmer for 2-3 minutes until the alcohol evaporates.
5. Adding the rice: Now is the time to add the rice. Stir well, ensuring each grain is coated with oil and butter. Let the rice sauté for 1-2 minutes until it becomes slightly translucent.
6. Adding the broth: Start adding 150-200 ml of hot broth, stirring constantly. It is essential not to leave the risotto unattended. Continue adding broth gradually, waiting for the rice to absorb the liquid before adding more. The cooking process will take about 18-20 minutes.
7. Incorporating the saffron: If you know from the beginning the amount of broth you will use, you can add the saffron to the broth to release its color and flavor. If not, you can add the saffron directly to the risotto a few minutes before finishing cooking.
8. Finishing the risotto: When the rice is cooked but not overcooked, it should be soft and flow easily from the spoon. Add salt, pepper, mascarpone, and mix well. Leave on the heat for a few seconds to allow the mascarpone to melt completely and incorporate into the risotto. Also, add the grated parmesan and stir until creamy.
9. Adding the spinach: Turn off the heat and add the fresh baby spinach, stirring gently. The heat from the risotto will quickly cook the spinach, keeping it fresh and crisp.
10. Serving: The risotto should be served immediately, hot, in deep plates. You can garnish it with a few strands of saffron or grated parmesan on top for a more elegant appearance.
Serving suggestions:
This delicious risotto can be served on its own, but you can accompany it with grilled chicken or vegetables for a complete lunch or dinner. Additionally, a glass of semi-dry white wine will perfectly complement the flavors on the plate.
Tips and practical advice:
- Constant stirring: The risotto needs to be stirred frequently to prevent sticking and achieve a creamy texture. Do not leave the risotto unattended, as it will require constant attention.
- Hot broth: Ensure the broth is hot before adding it to the risotto. This helps maintain a constant temperature and ensures even cooking of the rice.
- Variations: If you do not like spinach or do not have it on hand, you can replace it with fresh parsley or even sautéed mushrooms for a different flavor.
Frequently asked questions:
1. Can I use another type of rice? Although Arborio is preferred for risotto due to its starch content, you can try other types of round grain rice, although the result will not be as creamy.
2. How can I make the risotto vegetarian? Use vegetable broth instead of chicken broth and omit the mascarpone, replacing it with another type of creamy vegan cheese.
3. What other ingredients can I add? You can experiment with different vegetables, such as zucchini, peas, or mushrooms, to give your risotto a twist.
4. Can risotto be kept for the next day? Risotto is best enjoyed fresh, but if you have leftovers, you can store it in the fridge. Reheat it with a little liquid to restore its creaminess.
This saffron and baby spinach risotto is a simple yet refined recipe that can transform an ordinary meal into an unforgettable culinary experience. So don’t hesitate to try this recipe at home and enjoy every bite! Bon appétit!
Ingredients: 1 small bowl full of round grain rice 270-300 gr 1 red onion (or white) 50 gr fatty butter 3-4 tablespoons extra virgin olive oil 3-4 pinches of saffron 2 tablespoons mascarpone 70 gr parmesan 3 handfuls of fresh baby spinach Pink Himalayan salt with chili to taste or salt and pepper to taste 70-80 ml semi-sweet white wine Approximately 1 liter of chicken or vegetable broth
