Spinach Risotto: LA CUCINA di TERRESA

Here’s a wonderfully hearty Risotto recipe, full of iron, to give you that little push to make it through the final stretch of winter (along with a vegetable broth recipe—risotto without fresh broth just doesn’t make it in my opinion). It’s as colorful as can be: the deep green of spinach, the bright orange of carrot and rustic yellow of lemons. A layered extravaganza of flavors wonderfully paired with a Cabernet Franc. Bernard Baudry’s Chinon “Clos le Guillot” is a perfect match. It can be found at Kermit Lynch Wine Merchant, in Berkeley or online. Don your apron and get to spinning in the kitchen. Please take a look at my website, and feel free to subscribe to my Newsletter. Spinach Risotto (serves 6) 1 kg (2 lbs) fresh spinach300 gr (2/3 lb) carrots, finely diced1 medium-sized red onion1 1/2 liters (7 cups) vegetable broth + spinach cooking water400 gr (2 cups) Carnaroli or Arborio rice3 fresh bay leaves2 garlic cloves, chopped coarsely125 ml (1/2 cup) white winetBsp extra virgin olive oil60 gr (4 tBsp) butter (at room temperature)65 gr (1/3-1/2 cup) Parmesan (grated and at room temperature)60 gr (2 oz) fresh goat cheese (room temperature)Zest of 1 lemonA pinch of cinnamon (optional)Unrefined sea salt and freshly ground pepper  Wash the spinach and wilt in a skillet with 1/2 cup water. Drain the spinach, and reserve the cooking water. When the spinach is cool enough, squeeze any excess water from it, adding it to the cooking water. Finely chop the spinach and set aside. Wash the lemon. Peel the zest with a vegetable peeler. Remove any pith from the zest. Slice lengthwise into very thin strips. Place in the oven preheated to 275–300˚ F until the zests begin to curl (about 10 minutes). Watch carefully, shaking from time to time, and remove before they begin to brown. Set aside. Bring broth to a simmer, and keep at a simmer while cooking the risotto. Put 2 tablespoons olive oil in wide heavy pot. Add chopped red onion, sauté over medium heat until soft, about 3 minutes. Add rice; stir to coat and cook for 2-3 minutes until rice turns opaque. Add the wine; increase heat to medium-high and stir until absorbed, 1 – 2 minutes. Reduce heat, add 2 ladles of broth and cook until almost absorbed, stirring occasionally. Add more broth one ladle at a time, stirring with each addition and allowing it to be absorbed before adding the next ladle (about 3-5 ladles). Taste for doneness around 16 minutes (the rice should be al dente). In the meantime, sauté the chopped garlic in a bit of olive oil for 1 minute (don’t let it brown). Add the spinach and heat briefly. Roast the diced carrots in a 400 ˚F preheated oven until the edges are golden. A couple minutes before risotto is done, remove bay leaves, and stir in the spinach and carrots. Add the Parmesan, goat cheese, butter, a pinch of cinnamon (optional)—do not stir. Remove from heat and cover. Let stand for 2 minutes, remove lid and stir rapidly “mantecare” with a wooden spoon to create a creamy consistency. Season with salt and pepper to taste. Serve immediately in hot soup plates garnished with lemon-zest curls. Vegetable broth — makes 2 liters 500 gr (1 lb) carrots2 large celery branches (with some of the leaves)3 medium leeks (remove part of the tops)1/2 medium fennel bulb1 red onion2 fresh bay leaves3 sprigs fresh parsley3 sprigs fresh thyme1 tbsp plus 1 tsp coarse unrefined sea salt1/2 tsp peppercorns Richer broth: 1. Cut all the vegetables into smallish chunks and/or slices and sauté in olive oil till tender. Add the bay leaves, thyme, parsley, salt and peppercorns and cover with 2 1/2 liters (2 3/4 quarts) of water. Bring to boil then reduce heat and simmer uncovered for 45 min. Strain and press vegetables against side of strainer to recuperate remaining liquid. Strain again through a fine-sieve strainer to remove any floating particles.  Lighter broth: 2. Cut all the vegetables into chunks, put them in a soup pot along with the bay leaves, thyme, parsley, salt and peppercorns. Cover with 2 1/2 liters (2 3/4 quarts) of water, cover and bring to boil. Reduce heat, remove lid and let simmer very lightly for 1 hour. Strain and press vegetables against side of strainer to recuperate remaining liquid. Strain again through a fine-sieve strainer to remove any floating particles.  Note: You can freeze what you don’t use, or keep it in the refrigerator for up to 3 days. You can pass the stock vegetables through a food mill, add a bit of water and heat. Season to taste with unrefined sea salt and freshly ground pepper. Served with a drizzle of extra-virgin olive oil, it makes a great quick soup.