Spinach Risotto with Fresh Ricotta and Almonds
This risotto is sure to please not only vegetarian friends you invite to dinner, but any guest who appreciates good food and company! The particular method employed by the Apicius chefs lends an incredibly creamy consistency to the rice and will definitely impress.
Serves 4
For the spinach puree:
100 gr white spring onion, sliced
500 gr fresh spinach
nutmeg
chives to taste
1 tbsp olive oil
Ice or ice water as necessary
100 gr Vegetable stock
Sweat the spring onion with olive oil until golden. Add half of the spinach with the onion and
veg stock, let cook for 2 minutes. Puree the cooked spinach with the other half of the spinach with ice and olive oil until very smooth. Add salt, nutmeg, and chives to taste.
For the ricotta puree:
500 gr fresh sheep’s milk ricotta
150 gr olive oil
100 gr water
70 gr grated Parmigiano Reggiano
Grated lemon zest, salt, and white pepper to taste
Puree all ingredients together until you get an homogeneous cream.
For the risotto:
320 g Carnaroli rice
100 g grated parmesan
100 g almonds flakes
2 shallots, finely chopped
1 tbsp olive oil
1 tbsp butter
Vegetable stock
Cook shallots over very low heat with olive oil and butter until translucent. Add the rice and toast for 2 minutes over medium heat, stirring constantly and making sure that the rice doesn’t brown.
Add the hot stock to cover the rice and some salt. Leave to cook until the rice has absorbed all the liquid. In the meantime toast the almond flakes in the oven at 160°C. When the rice is almost ready, add the spinach puree. When the rice is fully cooked, turn off the heat and incorporate the parmesan.
Serve on a flat plate, pour the ricotta on top with a spoon, drawing some lines on the surface of the risotto, and lastly sprinkle the toasted almond flakes on top.