Riso verde is a specialty I used to eat at our family restaurant in Italy, I haven’t eaten it anywhere else. My dad’s relatives have un’albergo-ristorante (an hotel and restaurant) Al Lago in San Lazzaro that also has a restaurant where they make wonderful specialties like this one. All their pasta, tagliatelle, gnocchi, cannelloni, etc…are homemade, therefore many locals go there to celebrate special events such as weddings, baptims and have traditional “gargantuesques” meals.
I have always loved this riso verde, the green color is due to the spinach, basically it’s somehow a risotto, but they call it simply “riso” (rice). Usually as any other “primo” meaning first dish, it’s served by itself, and not as a side dish. To really appreciate it, you should really savor it on its own, and with nothing else to distract you from its wonderful taste and texture.
I make this often, it's one of my all-time favorite risotto recipes. The color of this dish is just amazing...and people who may not care for spinach (especially children) will love eating it in this recipe.
Donno hw I came across ur page, but got glued wit all those interesting recipes.
Liked tis risotto...soo simple yet soo fabulous.
So agree with u...tis shud be savoured on its own...
Bookmarking ur recipe..never made it tis way.
BTW a cook fm down under.