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Risotto with creamed spinach and fontina heart
ingredients
servings
4
Fontina cheese
40 oz
Butter
1 knob
Extra virgin olive oil
to taste
Shallots
1 unit
Spinach
500 oz
Rice
400 oz
Vegetable broth
2 fl oz
first courses from Italy
Risotto with creamed spinach and fontina heart
Risotto with creamed spinach and fontina heart
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
My risotto with fontina cream of spinach and heart is what is needed in these evenings where you feel like something warm, but also delicious! And more spinach are also good! The heart of fontina then, with the warm risotto melts creating a vortex of creaminess that is really hard to resist!
preparation
step 1
Prepare the vegetable broth in salted water with carrots, celery and onion. Reached dive boil the spinach, already washed, for about 5/6 minutes. Drain the spinach and leave them aside.
step 2
Cut the cheese into cubes. Meanwhile, in a pan, melt the butter with a little oil and add the shallots finely chopped.
step 3
Add rice and toast a few minutes. Add wine and when it has evaporated add some ladle of broth. Continue cooking the rice adding little by little the broth as it
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step 4
the rice dries. Blend the spinach kept aside with an immersion blender by adding a little oil and a few drop of broth until obtaining a creamy consistency.
step 5
Half cooked rice, add the spinach cream and mix well. When cooked, turn off the heat and stir the rice with a knob of butter.
step 6
Serve taking care to arrange some diced fontina cheese in the center of the dish, then cover with the risotto and garnish with dellaltra fontina. Sprinkle with black pepper and serve immediately
