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.
- 1 cup arborio rice
- 1/2 shallot, chopped
- 2 cups fresh spinach or 1/3 lb frozen
- 1 cup (to be adjusted) dry white wine
- 1 cup (to be adjusted) vegetable broth
- 2 tbs parmigiano reggiano
- 1 tbs heavy cream
- salt and pepper
- First start preparing the spinach. If using fresh spinach, wash them well, and boil in salted water for about 5-7 minutes.
- Drain well squeezing extra water, and chop them finely first, then with a little cream, place in a blender and reduce into a purÃ©e type of consistency. Set aside.
- In a pot, heat olive oil, then add shallots. Let them brown then add rice.
- Stir rice to coat rice with the olive oil.
- Add gradually wine and broth and keep stirring.
- Add spinach 10 minutes before rice has finished cooking.
- Add cream and continue stirring.
- At the end add parmigiano.
- Stir well all ingredients so that risotto has absorbed flavors. Serve hot.
|Amount Per Serving||%DV|
|Serving Size 126g|
|Recipe makes 2 servings|
|Calories from Fat 42||11%|
|Total Fat 4.76g||6%|
|Saturated Fat 2.73g||11%|
|Trans Fat 0.0g|
|Total Carbs 75.11g||20%|
|Dietary Fiber 1.7g||6%|