ingredients
all
4 Cups LMM Stock
Chicken or Vegetable
1 Yellow Onion
diced
6 tbsp Organic Butter
1 Cup Arborio Rice
1/4 cup White Wine
1 lb Bloomsdale Spinach
rough cut
1 tsbp LMM Preserved Meyer Lemon
small dice
Vella Special Reserve
1/4 lb
Salt & Pepper
This is year-round dish always tastes bright and green.
1
In a small pot, heat the LMM stock.
2
In a wide and deep saute pan, melt 2 tsbp of butter. Add the diced onions and salt, and cook over medium heat until tender (no brown).
3
Add the Arborio Rice and toast for a minute or so. Add the wine and reduce until almost dry.
4
While constantly stirring with a wooden spoon, slowly add the stock. All along, test for doneness. If before the rice is cooked, you run out stock, add water instead.
5
When the rice is cooked, add the spinach and preserved Meyer lemon. Remove from heat and add the reaming butter and cheese. Stir.
6
Season to taste and serve.
notes
This is the base method for a vegetable risotto. If the vegetable requires more cooking, cook or roast ahead.