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