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Gorgonzola and Spinach Risotto

Recipe by Chef Dale Sniffen

• Preparation time:         20 minutes
• Cooking time:             20 minutes / stirring all the time
• Resting time:              5 minutes with the lid on

Prep list:

• 1 white onion finely chopped
• 1 clove garlic, crushed
• Pinch of nutmeg
• 3 tbsp Extra Virgin Olive oil
• 350gm Italian Arborio rice
• ½ cup white wine
• 4 cups simmering chicken stock
• 100gm Parmigiano reggiano grated cheese
• 100gm Gorgonzola cheese cubes
• Extra Virgin Olive oil    

Spinach prep

300gm spinach leaves sauté dry for 3 minutes, set aside and stir through at the end.

Method

In a wide open, shallow heavy pan cook the onion, garlic, nutmeg in olive oil on medium heat for 3 minutes without browning until translucent.  Stir in the rice until well coated.  Stir in wine and reduce until almost dry.  Slowly stir in warm stock (200ml) at a time and repeating until all the stock has been absorbed and a cream texture appears.  Allow 20 minutes for this step.

Test rice for consistency it should be firm not mushy. Remove from the heat, stir in cooked spinach, reggiano cheese pop the lid on to rest for 5 minutes before serving.  Portion out and scatter Gorgonzola cubes evenly on the risotto.

Garnish with extra Parmigiano cheese and Olive oil.