Farmhouse Risotto; the pool

I have been making Farmhouse Pasta for years. I’ve made it for two and made it for 20.

It’s one of our very favorites and always a hit.

When I asked mon mari if he wanted pasta or risotto for dinner he immediately said Farmhouse Pasta.

But I wanted risotto.

Yeah, I know…. I shouldn’t have asked.

As we all know the fine art of compromise is alive and well chez nous.

We had Farmhouse Risotto.

We were both happy.

Farmhouse Risotto

Total time: 30 minutes


  • 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

Farmhouse Risotto


  • 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.

Print Recipe

The soft goat cheese made this more ‘soupy’ than usual, but it still kept its shape on a plate when I served it.

As to other news….

Our field has finally dried out enough that construction has started on our pool.


Very slow….

But after the first part, getting it level and the base proper, things should speed up.

Or not.

We have all summer.

Last update on April 28, 2018

4 thoughts on “Farmhouse Risotto; the pool”

  1. I love risotto and this looks delicious! I think even husband, who isn’t a big rice lover, would really like this.

    Though we have more than enough acreage, we do not have a pool. I can’t swim and would be the one taking care of it so I have no interest in owning one. Looking forward to swimming vicariously in yours 😉

    • Funny – my first husband absolutely refused to eat rice of any kind in anything….. Could be why it didn’t last. lol
      We had a pool in MN and had no interest in having another. They’re a lot of work. We succumbed to pressure. Sigh….

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