Recipe for 2 persons: 200 grammes of yellow rice (I use riso Flora); 25 grammes of butter 3 teaspoons of EVOO; 1 onion chopped 3 cubes of frozen spinach; 1.5 litres of hot broth; 3 teaspoons of salt 1 tea spoon of white pepper 1 dusting of nutmeg 30 grammes of Reggiano (I put a cheese called "Castelmagno"😉; ----------------------- Boil the spinach and when cold, squash and mince them. Put on the fire a pot with broth and when it is hot turn off the fire. In a large frying pan put oil and butter. When the butter is liquefied put the onion and when this one become trasparent and soft add the spinach. Mix and season with salt, pepper and the nutmeg, then add the rice. Mix with a wood spoon adding few broth little by little (when broth is absorbed from the rice you add another ladle). Continue to mix till the rice is ready (about 15 minutes). At the end turn off the fire, put the grated cheese and mix again. Your Risotto agli spinaci is ready. Very good if you like vegetables! Have a nice meal Pandora
Recipe for 2 persons: 200 grammes of yellow rice (I use riso Flora); 25 grammes of butter 3 teaspoons of EVOO; 1 onion chopped 3 cubes of frozen spinach; 1.5 litres of hot broth; 3 teaspoons of salt 1 tea spoon of white pepper 1 dusting of nutmeg 30 grammes of Reggiano (I put a cheese called "Castelmagno"😉; ----------------------- Boil the spinach and when cold, squash and mince them. Put on the fire a pot with broth and when it is hot turn off the fire. In a large frying pan put oil and butter. When the butter is liquefied put the onion and when this one become trasparent and soft add the spinach. Mix and season with salt, pepper and the nutmeg, then add the rice. Mix with a wood spoon adding few broth little by little (when broth is absorbed from the rice you add another ladle). Continue to mix till the rice is ready (about 15 minutes). At the end turn off the fire, put the grated cheese and mix again. Your Risotto agli spinaci is ready. Very good if you like vegetables! Have a nice meal Pandora
Looks wonderful Pandora. Your kitchen wallpaper reminds me of mine and I hate my kitchen 😉
Recipe for 2 persons: 200 grammes of yellow rice (I use riso Flora); 25 grammes of butter 3 teaspoons of EVOO; 1 onion chopped 3 cubes of frozen spinach; 1.5 litres of hot broth; 3 teaspoons of salt 1 tea spoon of white pepper 1 dusting of nutmeg 30 grammes of Reggiano (I put a cheese called "Castelmagno"😉; ----------------------- Boil the spinach and when cold, squash and mince them. Put on the fire a pot with broth and when it is hot turn off the fire. In a large frying pan put oil and butter. When the butter is liquefied put the onion and when this one become trasparent and soft add the spinach. Mix and season with salt, pepper and the nutmeg, then add the rice. Mix with a wood spoon adding few broth little by little (when broth is absorbed from the rice you add another ladle). Continue to mix till the rice is ready (about 15 minutes). At the end turn off the fire, put the grated cheese and mix again. Your Risotto agli spinaci is ready. Very good if you like vegetables!
My first impression on reading this recipe was to hold off on boiling the spinach. I was thinking about chopping it and then adding it at the end. The heat from the rice would wilt it. I was thinking flavour wise and it would pack more of a punch and the colour may be more brilliant as well. Have you tried that?
Looks wonderful Pandora. Your kitchen wallpaper reminds me of mine and I hate my kitchen 😉
Michael /// ducking and running
To me, it looks as they were very pretty ceramic tiles. I do not think it is wallpaper. Pandora, which is it?
It is ceramic. But now is a little out of fashion because it is years '70. Now, ceramic tiles are smaller and very beautiful, I should broken my kitchen and put others. In the future i will see... 🙂 cheers Pandora
Recipe for 2 persons: 200 grammes of yellow rice (I use riso Flora); 25 grammes of butter 3 teaspoons of EVOO; 1 onion chopped 3 cubes of frozen spinach; 1.5 litres of hot broth; 3 teaspoons of salt 1 tea spoon of white pepper 1 dusting of nutmeg 30 grammes of Reggiano (I put a cheese called "Castelmagno"😉; ----------------------- Boil the spinach and when cold, squash and mince them. Put on the fire a pot with broth and when it is hot turn off the fire. In a large frying pan put oil and butter. When the butter is liquefied put the onion and when this one become trasparent and soft add the spinach. Mix and season with salt, pepper and the nutmeg, then add the rice. Mix with a wood spoon adding few broth little by little (when broth is absorbed from the rice you add another ladle). Continue to mix till the rice is ready (about 15 minutes). At the end turn off the fire, put the grated cheese and mix again. Your Risotto agli spinaci is ready. Very good if you like vegetables!
My first impression on reading this recipe was to hold off on boiling the spinach. I was thinking about chopping it and then adding it at the end. The heat from the rice would wilt it.
If you have fresh spinach is ok. But if you have frozen spinach, you can't put the "icebergs" in your frying pan 🙂
I was thinking flavour wise and it
Quoted message said:
would pack more of a punch and the colour may be more brilliant as well. Have you tried that?
Yes! with fresh spinach, but this is a winter vegetable. In this period you can't find them! Cheers Pandora
"Dee Randall" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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"Pandora" <[email hidden]> wrote in message news:[email hidden]...
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"MG" <[email hidden]> ha scritto nel messaggio news:[email hidden]... > snipped... > >> Looks wonderful Pandora. Your kitchen wallpaper reminds me of mine >> and I >> hate my kitchen 😉
I forgot to say: I also hate it 🙂)) Pandora
I don't think it is so bad -- it is the ambience of an Italian countyr-style kitchen, is it not?
"Debbie" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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Pandora wrote: >> This morning I made RISOTTO AGLI SPINACI. >> (Very simple to do) >> here is the photos: >> >> http://tinypic.com/9ar583.jpg >> http://tinypic.com/9ar603.jpg >> >> Recipe for 2 persons: >> 200 grammes of yellow rice (I use riso Flora); >> 25 grammes of butter >> 3 teaspoons of EVOO; >> 1 onion chopped >> 3 cubes of frozen spinach; >> 1.5 litres of hot broth; >> 3 teaspoons of salt >> 1 tea spoon of white pepper >> 1 dusting of nutmeg >> 30 grammes of Reggiano (I put a cheese called "Castelmagno"😉; >> ----------------------- >> Boil the spinach and when cold, squash and mince them. >> Put on the fire a pot with broth and when it is hot turn off the >> fire. >> In a large frying pan put oil and butter. When the butter is >> liquefied put the onion and when this one become trasparent and >> soft add the spinach. Mix and season with salt, pepper and the >> nutmeg, then add the rice. >> Mix with a wood spoon adding few broth little by little (when >> broth is absorbed from the rice you add another ladle). >> Continue to mix till the rice is ready (about 15 minutes). >> At the end turn off the fire, put the grated cheese and mix again. >> Your Risotto agli spinaci is ready. Very good if you like >> vegetables!
My first impression on reading this recipe was to hold off on boiling the spinach. I was thinking about chopping it and then adding it at the end. The heat from the rice would wilt it.
If you have fresh spinach is ok. But if you have frozen spinach, you can't put the "icebergs" in your frying pan 🙂
I was thinking flavour wise and it
Quoted message said:
would pack more of a punch and the colour may be more brilliant as well. Have you tried that?
Yes! with fresh spinach, but this is a winter vegetable. In this period you can't find them!
Thanks.. I don't use frozen spinach. So I think I will make it with those changes then!
"Debbie" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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Pandora said:
Quoted message said:
"Debbie" <[email hidden]> ha scritto nel messaggio news:[email hidden]... > Pandora wrote: >>> This morning I made RISOTTO AGLI SPINACI. >>> (Very simple to do) >>> here is the photos: >>> >>> http://tinypic.com/9ar583.jpg >>> http://tinypic.com/9ar603.jpg >>> >>> Recipe for 2 persons: >>> 200 grammes of yellow rice (I use riso Flora); >>> 25 grammes of butter >>> 3 teaspoons of EVOO; >>> 1 onion chopped >>> 3 cubes of frozen spinach; >>> 1.5 litres of hot broth; >>> 3 teaspoons of salt >>> 1 tea spoon of white pepper >>> 1 dusting of nutmeg >>> 30 grammes of Reggiano (I put a cheese called "Castelmagno"😉; >>> ----------------------- >>> Boil the spinach and when cold, squash and mince them. >>> Put on the fire a pot with broth and when it is hot turn off the >>> fire. >>> In a large frying pan put oil and butter. When the butter is >>> liquefied put the onion and when this one become trasparent and >>> soft add the spinach. Mix and season with salt, pepper and the >>> nutmeg, then add the rice. >>> Mix with a wood spoon adding few broth little by little (when >>> broth is absorbed from the rice you add another ladle). >>> Continue to mix till the rice is ready (about 15 minutes). >>> At the end turn off the fire, put the grated cheese and mix again. >>> Your Risotto agli spinaci is ready. Very good if you like >>> vegetables! > > My first impression on reading this recipe was to hold off on > boiling the spinach. I was thinking about chopping it and then > adding it at the end. The heat from the rice would wilt it.
If you have fresh spinach is ok. But if you have frozen spinach, you can't put the "icebergs" in your frying pan 🙂
I was thinking flavour wise and it > would pack more of a punch and the colour may be more brilliant as > well. Have you tried that?
Yes! with fresh spinach, but this is a winter vegetable. In this period you can't find them!
Thanks.. I don't use frozen spinach. So I think I will make it with those changes then!
Ok! Frozen spinach aren't the best thing in the earth! 🙂))) But they come usefull for many cooked preparations such as: Ravioli ricotta e spinaci; crepes; flans etc. Cheers Pandora
Ok! Frozen spinach aren't the best thing in the earth! 🙂))) But they come usefull for many cooked preparations such as: Ravioli ricotta e spinaci; crepes; flans etc.
You're very practical, Pandora. No need to make things hard when you don't have to. IMO, if it's going to be cooked anyway - I might as well use frozen.
"Debbie" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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Pandora wrote: >> "Debbie" <[email hidden]> ha scritto nel messaggio >> news:[email hidden]... >>> Pandora wrote: >>>>> This morning I made RISOTTO AGLI SPINACI. >>>>> (Very simple to do) >>>>> here is the photos: >>>>> >>>>> http://tinypic.com/9ar583.jpg >>>>> http://tinypic.com/9ar603.jpg >>>>> >>>>> Recipe for 2 persons: >>>>> 200 grammes of yellow rice (I use riso Flora); >>>>> 25 grammes of butter >>>>> 3 teaspoons of EVOO; >>>>> 1 onion chopped >>>>> 3 cubes of frozen spinach; >>>>> 1.5 litres of hot broth; >>>>> 3 teaspoons of salt >>>>> 1 tea spoon of white pepper >>>>> 1 dusting of nutmeg >>>>> 30 grammes of Reggiano (I put a cheese called "Castelmagno"😉; >>>>> ----------------------- >>>>> Boil the spinach and when cold, squash and mince them. >>>>> Put on the fire a pot with broth and when it is hot turn off >>>>> the fire. >>>>> In a large frying pan put oil and butter. When the butter is >>>>> liquefied put the onion and when this one become trasparent and >>>>> soft add the spinach. Mix and season with salt, pepper and the >>>>> nutmeg, then add the rice. >>>>> Mix with a wood spoon adding few broth little by little (when >>>>> broth is absorbed from the rice you add another ladle). >>>>> Continue to mix till the rice is ready (about 15 minutes). >>>>> At the end turn off the fire, put the grated cheese and mix >>>>> again. Your Risotto agli spinaci is ready. Very good if you >>>>> like vegetables! >>> >>> My first impression on reading this recipe was to hold off on >>> boiling the spinach. I was thinking about chopping it and then >>> adding it at the end. The heat from the rice would wilt it. >> >> If you have fresh spinach is ok. But if you have frozen spinach, >> you can't put the "icebergs" in your frying pan 🙂 >> >> I was thinking flavour wise and it >>> would pack more of a punch and the colour may be more brilliant >>> as well. Have you tried that? >> >> Yes! with fresh spinach, but this is a winter vegetable. In this >> period you can't find them!
Thanks.. I don't use frozen spinach. So I think I will make it with those changes then!
Ok! Frozen spinach aren't the best thing in the earth! 🙂))) But they come usefull for many cooked preparations such as: Ravioli ricotta e spinaci; crepes; flans etc.
Perhaps.. I haven't really made anything like that with spinach before. However, I seem to be using more and more spinach in my meals recently.. so that could change. In that case, I may be purchasing frozen as well. :-) That however will depend on if grandson likes spinach as he is coming to live in me with in a couple of weeks.
"sf" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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Pandora said:
200 grammes of yellow rice (I use riso Flora);
I don't know what yellow rice is... another name for arborio? I've never thought of it as *yellow* before this.
They call "yellow rice" because the grains are really yellow. It isn't arborio. It is the pre cooked rice, the one that doesen't overkook; the one that has separated grains also if you forget it on the fire and also if you mix and mix for long time; the one that Chinese people doesn't use. It is very good for rice salads and for risotti. It is no good to make supplì. Here is what I have found: http://tinypic.com/9bf7sg.jpg Cheers Pandora
