Risotto with Spinach
This risotto is a special recipe for both Piero and Romee. When Piero was little he didn't want to eat spinach. His mother came up with an idea to get him to eat spinach by making this "green risotto". Piero was amazed by this odd color which made him eager to eat this risotto. In this way, his mother could secretly let him eat spinach. This is also a special recipe for Romee as it largely consists of her favorite ingredient: Mozzarella! She explained that the name mozzarella comes from the word "mozzare", which means ‘to cut off’. That is what you actually officially do with a mozzarella ball, you tear it into pieces. Mozzarella di bufala is the official recipe for mozzarella, which comes from the Campania region of Naples. The first mozzarella was made from the milk of water buffaloes that roam the meadows there. The same process was done with cow's milk to make the production process easier to spread around the world. They gave this mozzarella made from fresh cow's milk the name "Fior di latte" (flower of milk). This is the mozzarella you mainly find in the supermarket.
Step 1. Prepare the spinach risotto
Heat the pan over medium heat. Add all the butter and let it melt slowly.
Once the butter has melted, add the onion. Fruit briefly.
Reduce the heat and add the risotto.
When the risotto is translucent, turn up the heat slightly and add all the spinach. If this does not fit in the pan, add the spinach in several parts. Because the spinach loses moisture during baking, it shrinks quickly.
Pour the stock into the pan. The risotto will absorb all the moisture from the stock. Meanwhile, stir the mixture to release the green color. Add a bit of stock as soon as the risotto becomes dry. This can take about 20 minutes in total.
Meanwhile cut the mozzarella into small pieces.
As soon as the water has boiled and the risotto is soft on the outside but still has a firm bite on the inside, the risotto is ready.
Step 2. Mix the risotto with mozzarella and serve:
Carefully pour the risotto into a large stockpot or bowl (without fire).
Add the sliced mozzarella and stir it through the risotto with full force, so that the mozzarella is filleted and there are no more cubes in it.
Serve the "risotto verde della mamma!" With a glass of Italian wine of course!
Buon appetito! ('Enjoy your meal!')
Piero and Romee have a mission to bring fresh ingredients from Italy to the Netherlands. They told us why using fresh ingredients is so important in Italian cuisine.
300 grams of risotto rice
400 grams of spinach
100 grams of butter
400 grams of mozzarella
2 liters of vegetable stock (4 stock cubes)
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