Having a mother who lived in Milan, risotto is sacred in my house and I must say that once you have learned the basic technique for a good risotto, it lends itself well to many imaginative creations. This curry, spinach and potato risotto takes up and expands an old recipe that was around at home when I was little. With an essential addition: curry! Because I have to say that as they say in Rome, I’m addicted to curry.
Ingredients (2 people):
- Rice (preferably Carnaroli or Vialone Nano);
- Curry (a couple of teaspoons depending on the curry available and your taste);
- 1 shallot;
- 3 potatoes;
- 250 grams of spinach;
- Pepper;
- Broth (vegetable or meat, it doesn’t matter);
- White Wine (to blend);
- Butter;
- Extra virgin olive oil ;
- Garlic;
- Chili;
Peel the potatoes and cut them into small cubes. Chop the shallot. Heat some broth.
Take a pan and heat some oil and butter. When the butter has melted, add the shallot, curry, diced potatoes and a sprinkling of pepper. Let everything go for 3/4 minutes after which you will add 6 handfuls of rice.
Brown the rice with the potatoes and chopped shallots for a minute and deglaze everything with white wine.
Once the white wine has dried, add plenty of broth.
Prepare some oil separately in a pan with garlic and chilli pepper. Cook the spinach for a few minutes until wilted.
Once the rice is cooked (I recommend al dente!), turn off the heat, add the spinach and butter and stir in the parmesan.
I like this recipe a little brothy, so I don’t let the broth dry out too much. But it also works well as a normal risotto.
