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Risotto, Saffron with Spinach & Parmesan Recipe

   
 

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     Risotto, Saffron with Spinach & Parmesan

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   2

Ingredients
1/2 teaspoon PeachDish Salt, or Lawry's
1/8 teaspoon Saffron
3 sprigs Thyme
2 sprigs Parsley
2 each Shallot
1 cup Arborio Rice
2 tablespoons White Wine
2 1/2 ounces Spinach
2 pats Butter
 
1 ounce Parmesan Cheese

Instructions
In a saucepan, combine 4 cups water, 1/2 teaspoon PeachDish Salt and saffron. Place over medium heat. When the liquid comes to a simmer remove from heat, but keep warm.
While you wait for the water to heat, prepare your mise en place- Pick and chop thyme and parsley leaves together; add herb stems to the saffron water. Roughly chop spinach. Peel and mince shallots.
Heat a sauté pan over medium heat, and add 2 teaspoons cooking oil. Add shallots. Cook, stirring, until shallot begins to become translucent, 2-3 minutes. Add rice, and stir to combine. Add cooking wine, and cook briefly while stirring. Add 1/4 cup saffron broth (you can remove the herb stems, or just avoid adding them to the risotto), and cook, stirring vigorously, until liquid is almost fully absorbed. Repeat this process until you’ve used all the broth and the rice is tender but still firm (“al dente”). Stir in spinach, and cook until spinach is wilted, 1-2 minutes. If you’d like the rice more tender, add a bit of warm water, and cook, stirring, until it is absorbed. Remove from heat, and vigorously stir in butter, most of Parmesan (save a little for garnish, if desired) and chopped herbs. Taste, and adjust seasoning as desired with PeachDish Salt.
The finished dish should be a similar consistency to firm rice pudding. If it is too stiff, stir in a little warm water. If risotto is too cool or too thin, return pan briefly to medium heat, and stir. Divide risotto between 2 plates or bowls, and top with remaining Parmesan, if desired. Serve immediately, and enjoy!


Originally Submitted
4/10/2017





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