Risotto with spinach

Ticino Recipe

   Risotto originated in Lombardy and in the eighteenth century it was a great favourite at the dinner tables of the wealthy of that province. It was much later that risotto found its way into the valleys of Ticino. At first it was only served at christmas and on very special occasions, then later it became part of the normal Sunday meal.

Ingredients: Serves 5 persons / /Preparation times: 45 minutes


250 g  rice(Violone,Arborio)


80 g  butter


80 g onions,chopped


200 g  leaf spinach


100 ml  white wine


100 ml  stock salt,pepper, nutmeg)


80 g  Parmesan cheese(or Sbrinz),grated


Method:


    Sweat the onions and rice in some of the butter uintil translucent. Ass the seasoning and 2/3 of the stock. Allow to cook for about 12 minutes. Sweat the roughly chopped spinach leaves in more butter and add the risotto. Finish with the wine, more stock if necessary, the cheese and seasoning. Allow to evaporate.


Note
Risotto should be served"al dente" and still a little moist.


Recommended wine: Wwhite Ticino wine Mezzana or Merlot.