I recently had a dinner party, and reached out to our favorite Chef Simone for a quality risotto recipe. Risotto is wonderful for serving a crowd because of its long simmer time. After you throw the first ingredients in, it just takes a small stir every few minutes while you prep the other courses and make drinks. When my guest arrived 20 minutes late, it was no issue, as I just turned the rice to low and let it simmer for a little while why we waited.
This simple recipe was a huge hit, perfect for a cozy winter night in with some friends and a bottle of wine.
INGREDIENTS:
one large shallot
one cup white wine
vegetable or chicken stock
butter
1/2 cup parmigiano cheese
zest of one lemon
three cups spinach
INSTRUCTIONS:
In a large saucepan, cook the diced shallot in two tablespoons butter over medium-low heat, stirring until softened, for about 5 minutes.
Add the rice and stirring constantly add the white wine, until it is absorbed.
Continue adding stock, stirring constantly and letting each batch be absorbed before adding the rest.
Reduce the heat to moderate, if necessary, to keep the risotto at a simmer.
Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes.
Reduce the heat to low, add the parmigiano. Mix well. Add the spinach and the lemon zeste and continue mixing. Serve with some more parmesan on top!
