INGREDIENTS (x3-4)
- 150 g Taleggio cheese, cold from the fridge
- 280 g spinach, tough stems removed
- 70 g butter
- 1 medium red onion, finely chopped
- 2 garlic cloves, finely grated
- 360 g Scotti Arborio rice
- 120 ml white wine
- 1 liter vegetable broth
- Salt
Procedure:
Remove the rind from the Taleggio (this is much easier when the cheese is very cold), then cut it into 1 cm cubes. Set aside at room temperature while you prepare the risotto.
In a heatproof bowl, pour 2 liters of boiling water over the spinach to wilt it. Drain, let the spinach cool until safe to handle, then use a clean towel to squeeze out all the water. Transfer the spinach to a food processor and blend with 1 tablespoon of butter and a ladle of broth until smooth.
Melt the remaining butter in a saucepan over medium heat. Add the onion and cook for 5 minutes. Stir in the garlic and cook for an additional 2 minutes. Add the Arborio rice and 1 teaspoon of salt, toasting the rice lightly.
Pour in the wine and let it evaporate, then start adding the broth one ladle at a time, stirring frequently, until the rice is cooked, about 15–18 minutes.
Stir in the spinach purée, then the Taleggio, and mix until the cheese melts. Cover the pot and let the risotto rest for a couple of minutes before serving.
Enjoy your delicious risotto!
