I think we will see MANY risotto recipes since I have a ton of rice and love to make them…. hope you enjoy this one!
Ingredients list:
– 100 gr acquerello rice
– 1 tbsp confit shallot
– white wine
– 150gr ricotta (if you are making the crumbled one, and you will have leftovers)
– spinach sauce (again you will have leftovers)
– 300gr spinach
– 50gr boiled potatoes
it turns out that I still have a lot of rice to use so I went for another experiment what if ricott and spinach were not a filling for pasta but ingredients for a very different result the process for the base is always the same you just need a bit of preps for the garnish very quickly blanch the spinach and blend with some of its own water adding boiled potatoes to thicken into a nice sauce you can add more water if needed until you get this sort of consistency this is optional but really nice to have bake some ricott at 160° until it comes out hard and crumbly fair warning it will take a while now that the risoto is cooked instead of adding butter and parmesan just go in with ricotta as always off the heat plate as usual drizzle some spinach sauce and top with crumble ricotta oh and in case you were wondering