A bowl of creamy, steamy risotto is welcome most any time of year, but itís particularly soothing on a rain-chilled day in spring. This one features fresh, first-crop spinach and blood-revitalizing onions and herbs. The secret to its deep savor is the addition of organic cultured butter, swirled in at the end of the cooking time. Come in from the storm and be nourished.
1. Bring stock to a simmer in saucepan.
2. Heat butter in a large, heavy saucepan over medium flame. When the butter begins to foam, add the shallots; reduce hit a bit and cook, stirring occasionally, until shallots are cooked, about 5 minutes. Add thyme and rice and stir 2-3 minutes to completely coat the rice with fat. Add the wine; stir and cook, stirring frequently, until nearly all the wine has evaporated, about 2 minutes.
3. Add two ladlefuls of hot stock (enough to barely cover the rice); stir almost continuously until most of the stock is absorbed. Continue to add the stock, a ladleful at a time, and stir it almost constantly (or at least very frequently) until each ladleful is absorbed before adding the next. The rice is done when itís creamy-tender, which will take 25-35 minutes. (Adjust heat if rice is absorbing liquid too quickly.) Stir in the spinach and green onions a few minutes before the risotto is done.
4. When rice is done, fold in half the cheese, most of the chives and the softened butter bits. Season with salt and pepper to taste. Serve immediately, sprinkling each serving with more cheese and a few chives.
Copyright by Terese Allen