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Recipe by Shop Poggetto Carni
Creamy spinach risotto enriched with Sbriciolona Poggetto Carni, a Tuscan cured meat that adds saltiness and character to the dish. Ideal for those looking for a risotto that combines tradition with bold flavor.
Step 1 of 7: Boil the fresh spinach for about 15 minutes, drain it and blend for a few seconds until you obtain a cream.
Step 2 of 7: Cut the Sbriciolona into strips and brown it in a pan for a few minutes; set it aside.
Step 3 of 7: In a saucepan, sauté the chopped onion with a drizzle of extra-virgin olive oil.
Step 4 of 7: Add the rice and toast it for a few minutes, stirring.
Step 5 of 7: Pour two ladlefuls 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.
Step 6 of 7: Add the remaining spinach cream and, with the heat off, stir in the knob of butter and the grated Parmesan.
Step 7 of 7: Plate the risotto and finish with the browned Sbriciolona.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products and Tree nuts
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
