Spinach and Gorgonzola Risotto

Spinach and Gorgonzola Risotto is a creamy and flavorful dish that embodies the essence of Italian cooking. This risotto is characterized by its rich texture and the delightful combination of fresh spinach and tangy Gorgonzola cheese. The slow cooking method allows the arborio rice to absorb all the flavors, creating a comforting and hearty meal that can be enjoyed any time of the year. Perfect as a main dish or a side, this risotto is sure to impress your family and friends.

The beauty of risotto lies in its versatility, and this version shines with the addition of bright green spinach, which not only adds a pop of color but also packs in nutrients. Gorgonzola cheese contributes a sharp and creamy element that balances beautifully with the earthy flavors of the spinach. This dish is a wonderful way to enjoy the richness of Italian cuisine while incorporating fresh ingredients for a new twist on a classic.

Ingredients

• 1 cup arborio rice
• 4 cups vegetable or chicken broth
• 1 cup fresh spinach, chopped
• 1/2 cup Gorgonzola cheese, crumbled
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large saucepan, heat the vegetable or chicken broth over medium heat until it simmers. Keep it warm on the stove, as you'll need it to gradually add to the rice later on.
2. In a separate large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the arborio rice to the onion and garlic mixture, stirring constantly for about 2 minutes. This step helps to toast the rice, enhancing its flavor and preparing it for the gradual absorption of the liquid.
4. Pour in the dry white wine and stir until it's mostly absorbed by the rice. This will add depth and richness to your risotto.
5. Begin adding the warm broth to the rice, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. This process should take about 20 minutes, and you may not need all the broth.
6. When the rice is al dente and creamy, stir in the chopped spinach and crumbled Gorgonzola cheese. Mix well until the spinach has wilted and the cheese has melted, creating a rich and creamy texture. Season with salt and pepper to taste.
7. Remove the risotto from heat and stir in the remaining tablespoon of butter for extra creaminess. Let it sit for a couple of minutes before serving. Garnish with chopped parsley for a fresh touch.

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