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1 tbsp. butter
One small bunch fresh spinach, cleaned and de-stemmed
½ cup chicken or vegetable stock
3 tbsp. Butter
2 tbsp. Olive oil
½ cup onion, finely chopped
1 ½ cups Arborio rice
1 clove garlic, minced
5 cups chicken or vegetable stock, warmed
1 tbsp. Fresh rosemary, minced
salt and pepper, to taste
8 oz. Gorgonzola cheese, crumbled
½ cup toasted walnuts, chopped
Melt the single tablespoon of butter in a large non-stick sauté pan over medium-high heat. Add the spinach and the ½ cup of stock. Stir the spinach around while it cooks until it is completely wilted but still bright green. Quickly puree the spinach in a blender or food processor, then set mixture aside.
Melt the 3 tablespoons butter in a large, heavy saucepan over low heat. Add the olive oil and heat. Sauté onion until soft but not browned. Add rice and sauté until well coated with oil. Add the garlic and sauté one minute longer. Add ½ cup stock and stir continually until it is almost absorbed. Repeat until all broth is incorporated, cooking and stirring until the rice is “al dente”. Total cooking time will be about 30 minutes. Add rosemary and spinach mixture, and then add salt and pepper to taste. Slowly and carefully reheat the risotto. Just before serving, add the crumbled Gorgonzola cheese. Stir just enough to incorporate, leaving larger pieces of cheese intact throughout the risotto. Serve immediately garnished with the toasted walnuts. Makes 6 to 8 servings.