Preparation:
Thaw the spinach and drain it, then wring it dry in clean dry cloth non-lint dishtowel.
In a medium saucepan, heat butter over medium heat. Add onions and cook, stirring occasionally, 5 minutes or until softened but not browned. Add rice and toss to coat. Cook 2 minutes stirring constantly until all grains are well-coated with butter. Remove from heat.
In a separate saucepan, bring broth and wine to simmer. Add 1/2 cup broth mixture to the rice over medium heat and stir until liquid is absorbed. Continue cooking and stirring, adding only 1/3 cup of warm broth at a time--letting the liquid become absorbed before adding more--until rice is al dente (tender, but not mushy) and liquid is absorbed.
NOTE: If all the liquid is used and rice seems undercooked, add 1/2 cup hot water and continue to cook until tender.)
In a food processor or blender puree spinach and herbs until very fine. Stir the spinach-herb mixture into the risotto just before serving. Sprinkle generously with Parmesan cheese and freshly ground black pepper to taste and serve immediately.
Yield is about 5 cups; serves 6 as a side dish, 4 as a first course, and 3 as a main course.
Comments: Southern "Green" Rice or emerald rice is usually colored and flavored with cooked spinach and/or other herbs. Here, short-grained Italian Arborio rice is used, along with fresh herbs, spinach, and seasonings to make a rich side dish or comforting supper: In the South, long-grain rice is preferred and when it is properly prepared, each grain is light, fluffy, and separate from the next. This Italian-inspired dish, on the other hand, is prepared so that a creamy, starchy mass results. If you like grits, chances are you'll love risotto |
