Balsamico is not just a recipe book, but the story of Gloria Midolini’s love for a condiment that has been a part of
the history of Italian cuisine for many centurie in the heart of the fascinating lands of
Friuli Venezia Giulia.
Cream of spinach risotto on parmesan wafers
14 oz / 2 cups (400 g) Carnaroli or Vialone Nano high quality rice
5 oz / 1 cup (150 g) baby spinach
2 shallots - 5 oz / 1 cup (150 g)
2¾ tbsp (40 ml) fresh cream
½ cup white wine
2½ pints / 6 cups (1½ litres) vegetable broth
2¼ tablespoons Parmesan cheese
2¼ tablespoons extra virgin olive oil
1½ tablespoons balsamic vinegar aged 15 years
Finely chop the shallot and sauté in the extra virgin olive oil for 3-4 minutes along with the spinach leaves. Then blend together along with 4 tablespoons of fresh cream. Chop the second shallot and sauté with a little oil in a heavy based pan.
Add the rice and sauté until translucent. Deglaze with the wine and continue cooking adding more stock as the liquid is absorbed, stirring at intervals.
Meanwhile, preheat the oven to gas mark 6/400 °F (200 °C).
On a baking sheet lined with baking paper, form four waffles from the grated Parmesan cheese. Bake the Parmesan waffles for 2-3 minutes until crisp and golden. Leave to cool.
Once the risotto is cooked, turn off the heat and give it a creamy finish by stirring in the spinach cream sauce together with the balsamic vinegar.
Cover and leave to stand for 3 minutes.
Serve by placing a parmesan waffle on each plate topped with the cream of spinach risotto.
Author: Gloria Midolini
Photographer: Stefano Scatà
I Edition April 2016
16,5x24 cm - 192 Pagine
ISBN 978-88-99180-18-8 Italiano - English
ISBN 978-88-99180-45-4 Italiano - Deutsch