Farmhouse Risotto; the pool

Farmhouse Risotto

Total time: 30 minutes

Ingredients:

• 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
• 1/2 cup (4oz, 120ml) dry, white wine
• 2 1/4 cups (18oz, 540ml) chicken stock
• 1/2 onion, chopped
• 1 tbs butter
• Condimenti
• 4oz (120gr) dry-cured ham such as Prosciutto, chopped
• 1/2 onion, chopped
• 3 green garlic, sliced, including some of the green
• 6oz (180gr) spinach, big leaves sliced
• 2 tbs tomato paste
• 5oz (150gr) soft goat cheese  (I use the little square carton – Chavrie in U.S. Chevraux in France)
• 2 tsp olive oil

Instructions:

• Heat chicken stock and keep hot over low heat.
• In medium saucepan heat butter; add the 1/2 onion and sauté until transparent
• Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
• Add white wine and stir
• Start Condimenti
• When wine is almost absorbed add a 1/3 cup of stock, stir. No need to stir constantly but do stir from time to time.
• When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.
• If more stock is needed add it 1 tbs at a time and waiting until almost completely absorbed.  At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate
• Condimenti.
• Heat oil in medium skillet.
• Add onion and sauté until tender, 6 – 8 minutes.
• Add ham, green garlic and sauté 5 minutes longer.
• Add spinach and stir-fry until wilted.
• Add tomato paste, goat cheese and stir until cheese is melted.
• Turn heat to low, cover and keep warm until needed.
• To finish:
• Add the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately.