Spinach Risotto With Taleggio

Name: Spinach Risotto With Taleggio
Total time: 45 min
Yield: 6 servings
Ingredients: 8 ounces cold taleggio; 10 ounces/8 packed cups spinach, any thick stems removed; 6 tablespoons unsalted butter; 1 medium red onion, finely diced; 3 cups finely diced celery; 2 garlic cloves, finely grated or minced; 1 1/2 cup Arborio rice; 1 teaspoon fine sea salt, more as needed; 3/4 cup dry white wine; 3 1/2 cups good vegetable or chicken stock

Recipe from Ruth Rogers, Sian Wyn Owen, Joseph Trivelli and Rose Gray

Adapted by Melissa Clark

Spinach Risotto With Taleggio — Andrew Scrivani for The New York Times

Total Time: 45 minutes
Rating: 5(1,715)
Comments: Read comments

This recipe, based on the nettle risotto from River Café in London, substitutes spinach, which is easier to find and less perilous to work with. It’s best made with mature, crinkly spinach, which has a more robustly mineral flavor than delicate baby leaves, but use whichever you can get. The melting taleggio makes the rice supremely creamy, and adds a funky earthiness. Note that it’s easiest to remove the rind and cut the cheese into cubes when it’s straight-from-the-fridge cold, then let it come to room temperature as you cook the rice. If you'd like to use an equal quantity of nettles here instead of spinach, you can. —Melissa Clark

Featured in: A Chef’s Advice for Relaxation: Stir Some Risotto

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Ingredients

Yield:6 servings

8ounces cold taleggio
10ounces/8 packed cups spinach, any thick stems removed
6tablespoons unsalted butter
1medium red onion, finely diced
3cups finely diced celery
2garlic cloves, finely grated or minced
1½cup Arborio rice
1teaspoon fine sea salt, more as needed
¾cup dry white wine
3½cups good vegetable or chicken stock

Ingredient Substitution Guide

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Preparation

Step 1
Cut the rind off the taleggio and discard. Dice the cheese into ½-inch pieces. Set aside at room temperature as you prepare the rice.
Step 2
Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You’ll end up with about 1 cup of purée.) Reserve.
Step 3
Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
Step 4
Stir in wine and cook until it’s absorbed, about 3 minutes. Stir in stock, about ½ cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
Step 5
Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.

Ratings

5 out of 5

1,715 user ratings

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Comments

Annie7 years ago

Is there any cheese substitution for the taleggio?

PeppaD.7 years ago

That's seems like an awful lot of celery.

Kate NYC7 years ago

What I do is zap the spinach in the microwave (put it in a bowl covered with plastic wrap) for a minute or two until wilted. When it’s cool enough to handle, just squeeze it with your clean hands to remove the excess water. You’ll get the same result and won’t have a stained kitchen towel.

Danielle1 month ago

This was so lovely. I followed the instructions as written, and a very delightful and nuanced risotto was the end product!

Will T.1 month ago

I made this - yum!!! But waaaaaaaaay too much taleggio cheese. Next time I'll cut it by 1/2.

Jo3 months ago

A few cheats: -I used my electric kettle for 2 cups quick hot water and poured it over spinach in a bowl, then strained/cooled, no wringing. Still made a fine puree. -Toss the celery, onion, and garlic in a food processor and chop away! -Sub 4oz crumbled Gorgonzola instead of taleggio: it’s a little tangier than the taleggio, so you can get away with less (and it comes in 4oz containers..). SUPER tastey. Was a big hit for dinner.

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Credits

Adapted from "River Café London: 30 Years of Recipes and the Story of a Much-Loved Restaurant" by Ruth Rogers, Sian Wyn Owen, Joseph Trivelli and Rose Gray (Knopf, 2018)