Risotto swirled with spinach puree and topped with creamy stracciatella.William MeppemThis risotto is incredibly vibrant thanks to a generous amount of very lightly cooked spinach which produces the most wonderful green colour and provides an lovely earthiness to the risotto. Topped with a generous dollop of creamy stracciatella and some lemon,it's bright,fun and perfect for spring. I don't abide by the often touted rule of constantly needing to stir risotto. As long as you stay close by and give it a good stir every minute or two,it will still be very creamy.
INGREDIENTS
- 60g unsalted butter
- 1 tbsp extra virgin olive oil,plus extra to serve
- 2 eschalots (French shallots),finely diced
- 350g carnaroli rice (or other risotto rice)
- 150ml dry white white
- 1 litre light chicken or vegetable stock,hot
- 20g parmigiano reggiano,grated
- 150g stracciatella (or use the curds inside a ball of burrata)
- sea salt
- lemon zest,to serve
Tip:you will know when to add the next ladleful of stock once you can drag your wooden spoon through the rice and it doesn't immediately pool in the gap.
This recipe is from episode five ofGood Food Kitchen season 2,screening on 9Now.