Casseroles of rice and spinach with walnuts
Instructions
Heat half the butter in a saucepan and let us dry chopped onion.
Before it begins to Brown, add the rice and let it toast for 1 minute.
Squirt with a ladleful of boiling salted water, and bring the rice to Cook, adding water when needed.
Meanwhile, wash and dry the spinach.
Sauté the garlic in two in a small frying pan with oil.
When it starts to Brown, remove, add chopped spinach and cook for a minute or two.
Then, turn off the heat, pour in the cooked risotto with Parmesan cheese and remaining butter.
Mix well and place the risotto in four buttered molds.
Infornatele for 5 minutes at 130 degrees.
Now prepare the sauce: cut the fontina in cubes and put them in a pan covered with milk.
Let stand for 5 minutes, after heat for another 5 to very low heat, stirring constantly.
Put the rice on four heated plates and garnish with the cheese and sauce with the chopped nuts.
Ingredients and dosing for 4 persons
- 300 g of rice for risotto
- 200 g of young spinach leaves
- == 1 small onion
- 1 clove of garlic
- 1 tablespoon of olive oil extra virgin
- 50 g of parmigiano-reggiano
- 30 g of butter
- Salt
- To accompany:
- 100 g of fontina cheese
- 10 cl of milk
- 10 walnuts of nuts