Prep 15 mins
Cook 1 hr
Risotto of a thousand and one nights! From the flavor center of the universe, Louisiana. Courtesy of Chef Fernando Saracchi of Ristorante Bacco, featured in The Louisiana New Garde television series.
- 1 bunch spinach, blanched and pureed
- 12 cups chicken stock or 12 cups chicken broth
- 1 1⁄4 cups unsalted butter
- 1⁄2 cup onion, peeled and chopped
- 2 1⁄4 cups arborio rice
- 1 cup dry white wine (Pinot Grigio, Sauvignon Blanc or Chardonnay are all good)
- 2⁄3 cup carrot, peeled and diced
- 3⁄4 cup prosciutto, chopped
- 12 slices prosciutto
- 1⁄2 cup mushroom (porcini preferred)
- 1⁄3 cup peas (if you cannot find fresh, frozen is fine)
- 1 cup parmesan cheese, grated (fresh is best)
- salt and pepper, to taste
- To make the spinach puree: stem the spinach; rinse very well and pat dry.
- Blanch leaves in boiling water for two minutes; transfer to cold water to stop the cooking process.
- Drain well and whirl in a food processor or blender until smooth.
- To make the risotto: Bring the stock/broth to a simmer in a large saucepan.
- In another pan, melt 3/4 cup of the butter over medium heat and cook the onion for five minutes until golden and translucent.
- Add rice and stir for a minute to coat the rice with butter.
- Add wine and cook for five minutes or until wine is mostly evaporated.
- Add carrots, diced prosciutto and mushrooms along with 1/2 cup of hot chicken broth; cook stirring constantly until broth has evaporated.
- Repeat, adding 1/2 cup of hot stock at a time.
- When the rice has cooked for about 15 minutes, add peas and spinach puree.
- Continue to cook, adding broth until rice is al dente.
- When the rice is done, add remaining 1/2 cup of butter and all the grated cheese.
- Adjust seasonings.
- Garnish each bowl with a couple of whole slices of prosciutto.