Green Risotto
March 15, 2009 | Filed Under Holidays, Risotto, Saint Patrick's Day
The first time I made risotto, about a year or two ago, I was disappointed. Although I’d followed the cooking instructions carefully, it didn’t taste very good and had turned out kind of creamy. It didn’t turn out nice and grainy, the way regular rice did. Then I learned that’s the way risotto is supposed to turn out — creamy. Oh! Opps!
Well, actually, my risotto wasn’t really that creamy, it was more like overcooked, too-soft rice. I decided that I didn’t care much for rice like that, so I never made it again — not until I saw Lori Lynn’s Green Risotto on her wonderful food blog, Taste with the Eyes. The texture and vibrant green color called out to me. I wanted to try making risotto again. The green color would be great in honor of St. Patrick’s Day. I’m Irish on St. Patrick’s Day, you know (I’m also Brazilian on Brazil Day, Italian on Columbus Day, Dominican on Dominican Republic Day, Puerto Rican on Puerto Rican Day and so on so forth. You get the idea. I love that there are a lot of national celebrations in New York City.).
An important tip that Lori Lynn noted was that the "key to great risotto is a very tasty chicken stock." I got a very easy stock recipe from her and made my chicken stock. She’d also recommended Wolfgang Puck Roasted Chicken Stock. I couldn’t find it in any of the stores near me, but I made out fine with my homemade chicken stock.
My favorite part of preparing this risotto was making the spinach, which changed the risotto’s white color into green. I loved that the color wasn’t due to an artificial dye. Instead, it was all because of the fresh and nutritious spinach. I’ve always loved spinach.
So, I successfully made my Green Risotto. Lori Lynn was right, the key to a delicious risotto IS a tasty chicken stock. My risotto was green and delicious! It tasted much better than the first risotto dish I made.
Although the risotto is supposed to be a side dish and served with parmesan cheese, I made mine a main dish and served it with roast chicken (yum! It’s from a guest post by Simona of Briciole) and cherry tomatoes. I was very happy with my meal.
Thanks, Lori Lynn, for this recipe. I’m going to make it again, even after St. Patrick’s day. Practice will make my risotto creamy and perfect.
Paz
Ed. Note: Lori Lynn writes in the comment section: "I want to say that I found the recipe in "Cooking for Madam" a great little cookbook by Jackie Kennedy Onassis’ personal chef, Marta Sgubin."
Happy St. Paddy’s Day to one and all!
Green Risotto
Taste with the Eyes
Heat 1/2 c. olive oil in a heavy saucepan. Add a finely chopped onion. Sauté until golden brown.
Add 1 1/2 c. arborio rice and stir until each grain is coated with oil. Add 1/2 c. white wine and cook until the wine has evaporated. Add about 5 c. hot chicken stock gradually as absorbed, stirring continuously until the rice is al dente.
Liquefy fresh spinach leaves with a small amount of water in a food processor.
Add the liquid spinach to the risotto.
Serve with Parmesan on the side.
Comments
21 Responses to “Green Risotto”
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Very nice, Paz. I am glad you got converted. Maybe I’ll tempt you with black risotto next.
The great thing about risotto is that once you know how to make one type of risotto, you can make them all! My favorite is mushroom, but I also make a risotto with shrimp and asparagus that runs a close second.
I made risotto once. I was recovering from flu and had no idea how long I would have to stir, and stir, and stir. Broth and rice sounded good after a week where nothing had sounded good. But I sat on a stool and stirred until I wished I wasn’t hungry.
I like Imagine brand organic/free range chicken broth. It’s not cheap but it is SO good, and it doesn’t have garlic in it (to which I am allergic).
Maybe one day when I am knitting something boring, I can make risotto again, and alternate knitting a row and stirring. Sitting/standing still is very hard for me to do!!!
I love the green color, what a great twist!
A delicious looking risotto! I love that idea!
Cheers and have a great week,
Rosa
the risotto and chicken look delicious, happy st patty’s day!
Love your stories, Paz. And the thing I love about your photos is that you CAN taste the food with your eyes!
Happy St. Patrick’s Day!
Great idea for St. Patrick’s Day, my little Irish friend! Like Lynn, I’ve stayed away from risotto because of all the stirring involved. Maybe I should get over that and just try it.
Wow Paz! I am so glad you made this risotto. It looks fabulous! As does your beautiful roast chicken! Thank you for linking Taste With The Eyes. What a neat surprise to see this, this morning!
Oh, and on the chicken stock, absolutely, homemade is definitely best, but I do like Wolfgang Puck’s as a quick alternative. What I’ve found is that if you buy a box or can of chicken stock, you just have to taste it before you cook with it. If it doesn’t taste like a soup you would want to eat on it’s own, I wouldn’t put it in my risotto, or any other dish for that matter.
It looks like you have inspired others to make this dish. How neat! It is a winner! I want to say that I found the recipe in “Cooking for Madam” a great little cookbook by Jackie Kennedy Onassis’ personal chef, Marta Sgubin.
Happy St. Paddy’s Day! Erin Go Bragh!
Thanks again.
Lori Lynn
Here’s one for you: make it with rosemary and basil instead, and you don’t have to have any dead birds in it.
I love New York because of it,in parts reminds me Sao Paulo, A great mix of cultures living and sharing together.Is wonderful,Isn’t it?
Sometimes my risotto looks a little bit overcooked, and I feel frustrated, I usually use lees broth. Love the green color for St Patrick. Happy St Patrick’s Day for you
that looks gorgeous and so comforting. thanks for the recipe.
This is a nice Patty’s day treat for dinner. We’ve got to try a risotto. The chicken looks delish!
LOL – I love the story about eh “too creamy” risotto! And I have to agree with you – the colour in this dish is just phenomenal
paz, my blog is back. thought you’d like to know
THe risotto looks fabulous Paz.
Thank you for the postcard. Such a tranquil setting. I’m on the lookout for a special postcard for you.
Hugs
It’s all looking so good! That roast chiken and the scrumtious risotto. I would be so satisfied after that dinner.
I love risotto of any color and every flavor…. I make it lots, it really is easy once you get into it.
Ummmm, I made shrimp risotto today and I think tomorrow I will do roast chicken. See how we are eating similar thing?
the risotto looks beautiful and delicious. thanks for sharing!
Paz, I totally love you saying “I am Irish (on …)”, I bet you must have an awesome celebration on SPD!
, you know I came from a rice country, as a result I grew with a fixation on what rice supposed to be. Now, I will die for this spinach risotto, it is the best!
It did take me a couple of trials before I felt in love with risotto
OH yum! I was looking for somethimg other than corned beef to make for SPD, and now I have my recipe for next year–looks great! Thanks, Paz!