Spinach Risotto With Taleggio

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

Adapted by Melissa Clark

Published April 17, 2018

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
5(1,824)
Comments
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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

  • 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 ½ cup Arborio rice

  • 1 teaspoon fine sea salt, more as needed

  • ¾ cup dry white wine

  • 3 ½ cups good vegetable or chicken stock

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

51 grams carbs; 62 milligrams cholesterol; 495 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 4 grams fiber; 903 milligrams sodium; 16 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.

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Ratings

5 out of 5
1,824 user ratings
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Comments

Annie

Is there any cheese substitution for the taleggio?

PeppaD.

That's seems like an awful lot of celery.

Kate NYC

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.

Megan

I made this vegan by taking inspo from the Fuyu Cacio e Pepe recipe. I used half a jar in place of the cheese and it turned out delicious, just blended it in the food processor with the spinach. Will definitely make again.

SC

Excellent!! Rich, decadent. Will make again. Didn’t have enough spinach so topped up with (uncooked) parsley in the blender - delicious. Didn’t have taleggio, used double cream cremont & a little parmesan - also worked really well. Skipped the celery.

Nan Dem

Why squeeze moisture out of a dish that has added liquid? Be lazy and conserve a tiny bit of water: use fresh spinach and add slightly less liquid.

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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)

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