FreeFrom all’Italiana

Serves 4

1.25 litres gluten-free
vegetable stock

either 75g unsalted butter
and 1 tbsp olive oil or 6 tbsp
olive oil

1 small onion, chopped

500g cooked spinach
(or frozen spinach leaf,
defrosted)

350g Italian rice (eg Arborio,
Carnaroli, Vialone Nano)

150ml dry white wine

6 anchovy fillets, drained (or
3 anchovies preserved in
salt, cleaned and washed)

1 garlic clove

sea salt and freshly ground
black pepper

Anna : You can make this risotto milk-free by simply replacing the butter with six tablespoons of olive oil. It is just as
delicious, although with a slightly different flavour.

Michelle : Yes, it is!

Heat the stock and keep it just simmering for the whole time that
you cook the rice. Using your hands, squeeze any liquid out of the spinach.

Heat the butter and olive oil (or just the oil) in your risotto pan.
When the butter is turning a hazelnut colour, throw in the onion
and sauté for 5–6 minutes. Add the spinach and continue to sauté for a few more minutes, turning the whole mixture over and over.

Now add the rice and fry it over a lively heat until all the grains become translucent. Splash with the wine and let it evaporate
over high heat for a minute or two.

Add the first ladleful of hot stock and, when the rice has absorbed all the liquid, pour in another ladleful of stock. Go on cooking in
this way until the rice is nearly done (good Italian rice takes 18–20 minutes to cook).

Chop together the anchovy fillets and garlic, and mix into the
risotto, adding salt and pepper to taste. Mix well and continue cooking until the rice is done the way you like, and then serve.