Claire’s Corner Copia Spinach Risotto (serves 6)
Risotto dishes are usually made with Arborio, a rice that has long and plump grains that are like little sponges that fill up with all the delicious flavors you can add. In order to get the creamy consistency of this dish, you must give it your full attention, stirring it for about 20 minutes, but the results will be worth it.
5 cups water
1 (10-ounce) bag spinach, washed, tough stems removed, finely chopped, salt and pepper to taste
3 tablespoons extra virgin olive oil
1 large red Bermuda onion, finely chopped
2 1/2 cups Arborio rice
1 small zucchini, cut into tiny pieces
2 ounces grated pecorino Romano cheese
1. Measure the water into a large pot. Add the spinach, salt, and pepper, cover and bring to a boil over high heat. Immediately turn off the heat and keep the spinach broth covered on the stove.
2. Heat the oil in a large skillet over medium-low heat. Add the onion. Sprinkle with salt and pepper. Cook, stirring occasionally, for 5 minutes, or until the onion is softened. Add the rice and zucchini. Cook for 5 minutes, stirring frequently. Add 1 cup of the spinach broth. Stir well to combine. Cook, stirring constantly, for about 2 minutes, or until the rice absorbs the broth.
3. Add another 1/2 cup of spinach broth. Cook, stirring constantly, for about 2 minutes, or until the rice absorbs the broth. Continue adding the remaining spinach broth 1/2 cup at a time, stirring continuously for 2 minutes after each addition, or until the broth is absorbed into the rice. Taste the rice for doneness. The risotto should be barely tender, thick, and creamy when it is done. Stir in the cheese. Taste for seasonings.
