I like to make this really lovely dish when we have people over for dinner because it’s so pretty. Creamy risotto is filling and satisfying enough to be a full meal, but if you are serving it to someone who doesn’t consider anything a full meal without meat, stir in shredded rotisserie chicken. On the other hand, if you want to make it truly vegetarian, use vegetable instead of chicken broth.
| PREP: 10 minutes | COOK: 40 to 50 minutes | COOL: none |
One 32-ounce box store-bought chicken broth or 4 cups Homemade Chicken Broth
5 tablespoons salted butter
2 medium leeks (white and light green parts), halved and thinly sliced (about 2 cups)
2 garlic cloves, finely chopped
1 cup short-grain risotto rice, such as Arborio, Carnaroli, or Vialone Nano
½ cup dry white wine or chicken broth
5 ounces baby spinach (about 5 cups)
½ cup grated Parmesan cheese (about 1 ounce), plus more for sprinkling
Finely grated zest and juice of 1 lemon
½ teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
1. In a saucepan, heat the broth and keep it at a bare simmer over low heat.
2. Meanwhile, in a wide, shallow saucepan, melt 4 tablespoons of the butter over medium-low heat. Stir in the leeks and cook, stirring often, until tender, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
3. Add the rice and stir until thoroughly coated in the butter. Cook, stirring, until the edges of each grain look translucent and a white dot is visible in the center, about 2 minutes. Stir in the wine and simmer until it cooks away.
4. Ladle ½ cup of the hot broth into the rice. Cook until the rice absorbs the liquid, stirring slowly and constantly.
5. Continue cooking and adding broth in ½-cup increments, stirring until the rice absorbs each addition before adding more. Cook the risotto until the rice is al dente and bathed in thick sauce. Risotto should be creamy but not soupy, as any unabsorbed broth should be thickened by the starch from the rice. The entire process should take 25 to 30 minutes. Be patient and take your time because the longer the rice has to absorb the liquid, the richer and creamier it will be. There might be a little broth left over, or you might need to add a little warm water if you run out of broth.
6. Add the spinach in large handfuls and stir until wilted.
7. Stir in the Parmesan, lemon zest, lemon juice, nutmeg, and remaining 1 tablespoon butter. Season to taste with salt and pepper.
8. Divide among serving bowls. Sprinkle with parsley. Serve immediately, topped with more Parmesan, if you wish.
Makes 4 servings