February 13, 2011

Spinach and Goat's Cheese Risotto

This recipe combines several different risotto recipes into one that has a taste that is out of this world. I have a few favorite risotto dishes and love the risotto base in this one which includes celery and onion and provided a great texture to the final dish. I loved the creamy zing of the goat cheese too. I have made this a handful of times and it never fails to please. The recipe below yields about 6-8 servings. Enjoy!

1. The finer your dice on the onion and celery, the better. If the dice is not fine enough, the risotto will end up being a little crunchy instead of smooth and creamy.
2. Not all brands of arborio rice are the same. When shopping, don't go for the cheapest brand. My favorite brand is Rice Select which sells for about $6 a jar.
3. If you don't have fresh nutmeg, you can substitute 1 tsp of ground nutmeg.

2 Tbs Olive oil plus splash
10 Tbs butter
1 clove garlic, minced
2-3 grates fresh nutmeg
Sea salt and pepper to taste
4 cans chicken broth
1 Large onion, finely diced
4 sticks celery, trimmed, finely diced
1 lb arborio rice
5 oz fresh spinach
1 1/2 cups freshly grated parmesan
Juice from 1 lemon
6 oz goat's cheese

1. Heat medium sautee pan over medium high heat.
2. Add splash of olive oil, 1 Tbs butter, garlic and nutmeg and stir.

3. When butter has melted, add spinach and cook for 5 minutes, stirring occasionally.

4. Salt and pepper to taste.
5. Remove from pan and finely chop, then set aside.

6. In medium sauce pan, keep broth warm over medium heat.
7. In large heated pan, add 2 Tbs olive oil, 1 Tbs butter, onion and celery and cook for 5 minutes.

8. Add arborio rice and stir occasionally, for about 5 minutes.

9. Add broth 1 cup at a time, stirring regularly.

10. When broth is gone, remove from heat and add butter, parmesan and lemon juice, mixing well.

11. Add spinach and gently mix.

12. Cover and let rest for a few minutes.
13. Add 1/2 of the goat's cheese and fold in.

14. Plate and sprinkle remaining goat's cheese on top.

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