Green Risotto

Ingredients

• Garlic 1 clove
• Thyme 2 sprigs
• Olive Oil 0 fl oz
• Arborio rice 10 oz
• Dry White Wine 5 fl oz
• Chicken Broth 25 fl oz
• Butter 0 oz
• Parmesan Cheese 5 oz
• Stracchino cheese 5 oz
• Spinach 5 oz
• Parsley 0 oz
• Basil 0 oz
• Shallot 1 head
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

In a saucepan, sauté a whole clove of garlic and thyme in olive oil. Add finely diced onion and cook until it becomes translucent.

Step 2

Add the rice and sauté it until it turns white. Pour in the wine and let it evaporate completely, then add a little chicken broth, stirring occasionally until the liquid evaporates. Continue adding broth in the same manner until the rice is cooked. Season with salt and pepper to taste. Remove from heat, add butter and Parmesan cheese, and stir vigorously until creamy.

Step 3

Blend the spinach, basil, and parsley in a blender, adding a little water if necessary, until you achieve a smooth puree.

Step 4

Add the green puree to the risotto and mix well. Then, add part of the stracciatella and stir gently, just a couple of turns, so it doesn't melt too much. Plate the risotto, removing the garlic clove and thyme, and top with the remaining stracciatella. Drizzle with a few drops of olive oil, add a bit of pepper, and sprinkle with parmesan.