Risotto fiorentina

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

In Italy, the term “alla fiorentina” is used for dishes that are typically connected to the city of Florence. Florentine is a style of cooking pasta, rice and vegetables in which spinach is essentially used.
Risotto fiorentina is a classic preparation of cheesy creamy Italian rice cooked in stock and topped with cooked spinach, tomato purée and fresh Italian herbs – basil and parsley.
Italian rice used for risotto is a round, short grained variety with a nutty flavour. Arborio rice is the very best kind to use. Risotto is best when freshly prepared and quickly eaten!

Preparation Time : 10 mins.
Cooking Time : 20 mins.

Serves 4.

1 cup long grained rice
1/4 cup finely chopped carrots
1/4 cup green peas
1 teaspoon chopped garlic
1 cup spinach, blanched, drained and finely chopped
2 tablespoons fresh basil, chopped
2 tablespoons finely chopped celery
1 tablespoon finely chopped parsley
1/2 cup grated cheese
1/3 cup tomato purée
2 tablespoons fresh cream
2 to 3 tablespoons red wine (optional)
3 tablespoons olive oil or oil
salt to taste
1. Clean, wash and soak the rice for about 10 minutes. Drain and keep aside.
2. Heat the olive oil in a pan, add the carrots, green peas and garlic and sauté for 2 minutes.
3. Add the rice and sauté for 2 minutes.
4. Pour 3 1/2 cups of hot water and salt and bring to a boil. Cover and simmer till the rice is almost cooked, adding a little water if required.
5. When the rice is cooked, add the spinach, basil, celery, parsley, cheese tomato pureé and cream and red wine and mix well.
6. Serve immediately.
Toss in the greens (i.e. spinach, basil and parsley) just before you are ready to serve the risotto or they will discolour.

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