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Spinach and squacquerone risotto | La tarte maison


In the previous post we talked about daring, right?!
As I was saying, it will be difficult for me in the kitchen, especially if this freezing cold continues outside and at the table the only thing I want is something warm and comforting.

For Christmas I received a beautiful wool throw as a gift which I continue to wrap myself in every time I lean on the sofa, soft and welcoming it manages to warm me up in a very short time. And for me risotto is a bit like that plaid: enveloping and warm. In winter it is one of my favorite dishes, a comfort food to accompany steaming soups.
As he said yesterday Barbara in his post, the risotto is a certainty. Like her, it works well for me too and I do it often since I discovered that even with hot water you can get it just as good, plus it's a fridge-emptying dish because it can be prepared with any ingredient. It gives the opportunity to create a series of combinations that are difficult to find limits in the pantry.

This recipe was born from an excess of cooked spinach (I always say that the garden gives everything at once, right?), take a look at the blog Marianna and the desire to calmly stir the saucepan, a zen exercise that I always like so much and that I invite you to do to relax. Do you need anything else to convince you to try it?!

Spinach and squacquerone risotto

For 3 people:
250 g of Carnaroli rice
1/2 white onion
800 ml of warm, lightly salted water
100 g of spinach, well squeezed
100 g of squacquerone di Romagna
1 knob of butter
Parmigiano Reggiano aged 24 months to taste
Extra virgin olive oil to taste

Peel the onion, slice it finely and sauté it in a saucepan with a couple of tablespoons of oil. Add the rice and toast it for a few minutes until it becomes translucent. At this point, add a ladle of hot water, mix and, when the liquid has run out, continue adding water until the risotto is almost completely cooked. Just before removing the saucepan from the flame, add the finely chopped spinach. Once the flame is turned off, add the squacquerone, a knob of butter and the Parmesan. Mix well and let it rest covered for a couple of minutes. Divide into soup plates and serve.

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