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RISOTTO

Torta di riso y spinachi
Liguria
Preparation - Medium
Serves 8

INGREDIENTS:

• 1 pound fresh or 10 ounces frozen whole-leaf spinach
• 1 cup Arborio rice
• Salt
• 1 onion, chopped
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 eggs
• 4 tablespoons grated parmesan
• Pepper
• A good pinch of nutmeg

 Pot to boil, pan to fry, mold or cake tin.

METHOD:

1. WASH the spinach and remove the stems.
2. COOK until it softens (frozen spinach needs only to be defrosted), then drain well and chop fine.
3. BOIL the rice in salted water for about 10 minutes until nearly done, throw the spinach in with the rice, stir well and drain at once.
4. FRY the onion in oil until golden and put it in a bowl with the rice and spinach. Add the butter, eggs and cheese, pepper and nutmeg. Mix well and press into a buttered nonstick mold or cake tin.
5. BAKE in a 400 degrees F oven for about 25 minutes, or until golden.
6. TURN out and serve hot. It is also good cold.

VARIATION: For preboggion (mixed greens/herbs) con riso, add a bunch of chopped herbs such as mint, basil, marjoram, oregano, thyme, sage, rosemary, parsley and 1 or 2 crushed cloves of garlic with the spinach.

From:
THE GOOD FOOD OF ITALY
Claudia Roden
Knopf

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