This past week we made Risotto with Saffron & Spinach. Although it was a tough hands-on process, it was worth it!

To start, you need the following ingredients:

• 1/2 medium onion, very finely chopped
• 1 garlic clove, smashed
• 4 Tbs. unsalted butter
• 1 cup arborio rice (this is a specific kind of rice, do not substitute)
• 1/4 cup dry white wine (you may leave this out if you don’t like the taste)
• 1 quart hot low-salt canned (or boxed liquid) chicken or vegetable broth
• 1 small package of saffron threads (equivalent to a quarter teaspoon).
• 1/4 – 1/2 cup finely grated parmesan, preferably Parmigiano-Reggiano
• 1-2 handfuls of baby spinach
• Salt and freshly ground black pepper to taste

Now, for the actual cooking part…

1. Heat the vegetable/chicken broth either on the microwave on the stove until it becomes very hot, but not boiling.    
2. Saute the onion, garlic, and saffron in the butter until the onion is translucent, not browned. Be careful not the burn the butter!    
3. Add the rice and briefly saute it to coat it in the butter.
4. Begin adding the broth to the saucepan, about 1/4 cup at a time. Add more once the previous broth is absorbed.    
5. Once the rice is creamy and thick, remove the pan from the heat.    
6. Add parmesan cheese, spinach, salt, and pepper for taste.

For more on our experience, check out the video linked below!

1. When the stock is getting absorbed, it is going into the rice (starch) and makes it swell, which softens the starch. The other parts of the stock, protein, remain in the pot to enhance the flavor.
2. The creamy, thick liquid that surrounds the rice is the remnants of the starch.
3. If you were to make Risotto with a high amylose, long-grain rice, the rice would be much thicker. The more amylose in a grain of rice increases the firmness. Risotto is known for the softer rice so using a high amylose, long-grain rice would not be the same texture.
4. Spinach adds iron, vitamins (C), fiber, and folate to the Risotto.