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Ricotta Risotto

Ricotta Risotto
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The theme for Monday posts in October…. Risotto.

I’ve been making risotto for years.

I first had it in Italy, where it’s served as a 2nd course, after the starter but before the main course of meat (usually). It’s normally served in a soup plate and eaten with a spoon.

I fell in love with it, bought a book, and started making it.

Then it became popular in the U.S. and the TV chefs decided they should improve it (???). They made it dry and stiff, then added lots of butter to make it creamy, then told the audience that is was terribly difficult to make.

All wrong, in my opinion. It’s easy, should be creamy without added fat, and is a great way to use leftovers.

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Ricotta Risotto

Ricotta Risotto
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This is meant to be a first course with the spinach just added for color. You could add more spinach and serve as a side dish.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3 servings 1x
  • Category: Risotto

Ingredients

Scale
  • 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 broth
  • 2 shallots, chopped
  • 1 tsp butter
  • 1 tsp olive oil
  • 1/2 cup (.5oz, 15gr) spinach, chopped
  • 1/3 cup (3oz, 90gr) whole milk ricotta
  • 1/3 cup (1.5oz, 45gr) Parmesan cheese, freshly grated

Instructions

  • Heat chicken broth and keep hot over low heat.
  • In medium saucepan heat butter and oil over medium heat.
  • Add shallots and sauté until tender, about 5 minutes.
  • Add rice and sauté stirring, for 2 – 3 minutes until rice has white center.
  • Add white wine and stir.
  • When wine is almost absorbed add a 1/2 cup of broth, stir.
  • When broth is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring.
  • Reserve 1/4 cup to add at the end.
  • Taste the rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.
  • Add the rest of the broth, the spinach and both cheeses.
  • Stir vigorously over heat to combine well and wilt the spinach.
  • Spoon into a bowl and serve.

Notes

This recipe serves 3 but we have plans for the leftovers. Reserve 1 cup risotto for Risotto al Salto.

Ricotta Risotto

For a favorite side dish: Risi e Bisi (Risotto with Peas)

Next week: Risotto al Salto

That’s it !