Creamy spinach risotto enriched with Sbriciolona Poggetto Carni, a Tuscan salami that adds flavor and character to the dish. Ideal for those looking for a risotto that combines tradition with bold taste.
Boil the fresh spinach for about 15 minutes, drain and blend for a few seconds until a cream is obtained.
Cut the Sbriciolona into strips and sauté in a pan for a few minutes; set aside.
In a saucepan, fry the chopped onion in a little extra virgin olive oil.
Add the rice and toast for a few minutes while stirring.
Pour in two ladles of the spinach cooking water and half of the spinach cream into the rice; continue cooking, adding more hot water if necessary until the rice is cooked.
Add the remaining spinach cream and, off the heat, stir in the knob of butter and grated Parmesan cheese.
Plate the risotto and finish with the sautéed Sbriciolona.
Immersion blender or mixer
Saucepan
Pan
Wooden spoon
Italy, Toscana
