It's fair to say that cheesemongers never find themselves in a "risotto rut". It's a dish that lends itself to creativity and the Dairymaids basically have a library of cheese to make countless adaptations from. This variation is the perfect risotto to end the Summer with - ultra creaminess and not heavy. I used Ossau-Iraty, a French sheeps milk cheese, that is surprisingly a delightful melter. Now one could argue that making risotto is labor intensive. Sometimes taking your time in the kitchen is a welcomed change. After a week of play doh, pirates and adventures in potty training, come 6pm on Friday, I'm ready to burry myself in the kitchen. I fear my husband is on to me.
2 tablespoons Calivirgin Extra Virgin Olive Oil
1 cup Arborio Rice
1/2 large yellow onion, chopped
1/3 cup dry white wine
4 cups Homemade Broth
1/4 lb Ossau-Iraty, grated
1 large lemon, juice and zest
Heat a pot over medium heat and add evoo and onion. Cook until onions are fragrant and translucent. Stir in the rice and toast for about a minute, then add the wine. Once the wine has evaporated, add the broth, one 1/2 cup ladle at a time. Stir the rice constantly and add another ladle of broth once the previous addition has been absorbed. Continue this process until you have no more broth or risotto is done to your liking. While rice is cooking, blanch the spinach in boiling salted water for 30 seconds and then submerge in an ice bath to keep the color bright. Transfer spinach to a food processor and blend until smooth, set aside. When risotto is done, remove from heat and add lemon juice, grated Ossau-Iraty and pureed spinach. Garnish with lemon zest.
4 cups Homemade Broth
1/4 lb Ossau-Iraty, grated
1 large lemon, juice and zest
Heat a pot over medium heat and add evoo and onion. Cook until onions are fragrant and translucent. Stir in the rice and toast for about a minute, then add the wine. Once the wine has evaporated, add the broth, one 1/2 cup ladle at a time. Stir the rice constantly and add another ladle of broth once the previous addition has been absorbed. Continue this process until you have no more broth or risotto is done to your liking. While rice is cooking, blanch the spinach in boiling salted water for 30 seconds and then submerge in an ice bath to keep the color bright. Transfer spinach to a food processor and blend until smooth, set aside. When risotto is done, remove from heat and add lemon juice, grated Ossau-Iraty and pureed spinach. Garnish with lemon zest.
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