Ingredients:

  • 6 cups Low sodium Chicken or Vegetable Stock
  • 2 Tbsp Unsalted Butter (for stock)
  • 3 Tbsp good quality Olive Oil
  • 1 Tbsp reserved oil from sun-dried tomatoes
  • 1 large Shallot, finely diced
  • 2 cloves Garlic, minced
  • 1 ½ cups Arborio Rice (or Carnaroli)
  • ½ cup Dry White Wine (e.g., Pinot Grigio)
  • ½ cup Sun-Dried Tomatoes (oil-packed), drained and roughly chopped
  • 5 oz Fresh Baby Spinach, washed
  • ¾ cup Freshly grated Parmesan Cheese
  • 2 Tbsp cold, cubed Unsalted Butter (for mantecare)
  • 2 Tbsp Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper to taste

Instructions:

  1. Prepare the Stock: Bring the 6 cups of stock to a gentle simmer in a medium saucepan and maintain this heat throughout the cooking process. Melt 2 Tbsp butter into the stock.
  2. Sauté Aromatics: In the heavy-bottomed pot, heat the 3 Tbsp olive oil plus 1 Tbsp reserved sun-dried tomato oil over medium heat. Sauté the diced shallots until softened and translucent (about 4 minutes). Add garlic and cook for 1 minute until fragrant.
  3. Toast the Rice (Tostatura): Add the Arborio rice to the pot. Stir constantly for 2-3 minutes until the edges of the grains look translucent, but the centres are still opaque.
  4. Deglaze: Pour in the white wine. Stir continuously until the wine has completely evaporated and the sharp alcohol smell is gone.
  5. The Slow Ladle: Add one ladle (about ¾ cup) of hot stock to the rice. Stir gently but consistently until the liquid is almost completely absorbed.
  6. Repeat: Continue adding the stock, one ladle at a time, waiting until nearly all the previous addition is absorbed before adding the next. Stirring constantly but gently releases the starch. This process should take 20-25 minutes.
  7. Introduce Flavour: When the rice is about two-thirds cooked (around the 15-minute mark), stir in the chopped sun-dried tomatoes. Continue adding stock and stirring.
  8. Check for Doneness: After about 25 minutes, taste a grain. It should be al dente—creamy on the outside, with a tiny, firm bite left in the centre.
  9. The Green Finish: Remove the pot from the heat. Stir in the fresh spinach until it wilts completely into the risotto (this takes about 60 seconds).
  10. Mantecare (The Creaming): Vigorously stir in the cold, cubed butter and the grated Parmesan cheese. Cover the pot and let it rest for 2 minutes off the heat.
  11. Serve: Stir one final time, adjusting seasoning with salt and pepper. The final consistency should be flowing. Serve immediately, garnished with extra Parmesan and fresh parsley.