Risotto Sondrio-Style with Spinach and Other Vegetables

Name: Risotto Sondrio-Style with Spinach and Other Vegetables (Risotto Coi Spinaci Come lo Fanno a Sondrio)
Yield: For 8 Persons
Cuisine: Italy
Ingredients: 3 tablespoons butter; 8 cups homemade meat broth, prepared or 1 cup canned beef broth diluted with 7 cups water; 1 medium leek; 2½ cups carnaroli, arborio, or other imported Italian rice for risotto; 1½ cups freshly grated Parmigiano-Reggiano cheese; 2 tablespoons butter; Black pepper ground fresh; 2 tablespoons very finely chopped celery; 2 tablespoons very finely chopped carrot; ⅓ cup chopped onion; 1 tablespoon vegetable oil; 1½ pounds fresh spinach; Salt

Risotto Coi Spinaci Come lo Fanno a Sondrio

Preparation info

For
8
Persons

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Long ago, Victor and I were living in Milan. I was teaching biology and mathematics and he was working for the McCann-Erickson advertising agency producing television commercials. On one occasion the crew was working near the Lombard town of Sondrio in Valtellina, the mountainous district backed up against the Alpine wall that separates Italy from Switzerland.

Valtellina is celebrated for robust red wine and robust cooking to go with it. I was fascinated to find so

Ingredients

Europe
Italy
Sondrio
Main course
Mediterranean
Gluten-free

Ingredients

Method