As I recently promised, here I come with a risotto, whose recipe I came across dusting my little library. The rice is one of the feedings that I cook more often, and for this reason I try to eating it in many different ways. It´s the heritage from Cuba, where there is not one day when it doesn´t eat rice. The proposal that I present today tries to follow my book´s recipe, but as always, you´ll find here my personal touch.
And as always too, here you have some notes of the risotto, whose Italian nature it isn´t unknown. Originative from northwest of this nearby country, specifically from the East of Piamonte, West of Lombardía and Verona, places plenty of rice, the risotto is a pillar in the north gastronomy. The clear future of this Italian dish is the cheese, generally Parmesan, and a high quality rice variety, round-medium to small grain white rice, with less amylose, that makes possible when it liberates more starch, a creamiest and tastiest rice.
Although I didn´t use none of the varieties that more frequently are used in Italy for the risotto, here I mention some of the most popular. They’re Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma y Vialone Nano. The best and most expensive varieties are Carnaroli, Maratelli y Vialone Nano, with little differences between them. The Carnaroli, for example, is less likely than Vialone Nano to get overcooked, but the Vialone Nano, being smaller, cooks faster and absorbs condiments better. The matter is that you can choose a round rice, just like some we have here in Spain. If you follow my tips you’ll get a risotto with the authentic taste.
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This is the English version for Risotto de Jamón Cocido con espinacas that you can read here.
Ingredients to prepare Ham and Spinach risotto
4 cup boiling chicken broth (you can dissolve 2 tablets in the same measure of boiling water)
225 gr fresh spinach
120 gr ham
1 tbsp olive oil
3 tbsp butter
1 chive finally chopped
280 gr white round rice
3/4 cup dry white wine
1/2 cup evaporated milk or cream
85 gr grated Parmesan cheese
1 tbsp finally chopped peppermint
salt and pepper
How to prepare Ham and spinach risotto
- Cut finally the chive. Wash and cut the spinach julienned and cut the jam into strips. Reserve all.
- In a thick base pan heat the olive oil with 2 of the three butter tablespoons until it be completely melted.
- Add the chive y salt to taste if the butter hadn´t salt. Sauté until the chive starts to change its color. Care not to burn.
- Down heat, add the rice and stir in order to mix with the butter and the chive. Leave just a couple of minutes and just when the grains be transparent add the wine and leave it until it has evaporated.
- Now it comes the moment when you have to add the chicken broth, ladle by ladle. Low the heat just a bit in order to the liquid burble.
- Leave it cook for 15 to 20 minutes depending on the strength of the rice or until the broth has been absorbed.
- A few minutes before finishing the cook add the spinach and the ham we had cut and set aside.
- After the cook time has finished incorporate the rest of the butter and evaporated milk or cream. Stir, add the cheese and the peppermint, and stir again.
- Put salt y pepper to taste y dish it up right away.
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If you like exotic flavors click here and learn how to cook a delicious Rice with pistachios and dates.
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