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About the Dish

  • PeachDish Salt

    PeachDish Salt

  • Saffron

    Saffron

  • Thyme

    Thyme

  • Parsley

    Parsley

  • Shallot

    Shallot

  • Arborio Rice

    Arborio Rice

  • White Wine

    White Wine

  • Spinach

    Spinach

  • Butter

    Butter

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
In a saucepan, combine 4 cups water, 1/2 teaspoon PeachDish Salt and saffron. Place over medium heat. When the liquid comes to a simmer remove from heat, but keep warm.
2
MISE EN PLACE Pick and chop thyme and parsley leaves together; add herb stems to saffron broth. Roughly chop spinach. Peel and mince shallot.
3
Place a sauté pan over medium heat, and add 2 teaspoons cooking oil. Add shallot. Cook, stirring, until shallot begins to become translucent, 2-3 minutes.
4
Add rice, and stir to combine. Add cooking wine, and cook briefly while stirring.
5
Add 1/4 cup saffron broth (you can remove the herb stems, or just avoid adding them to the risotto), and cook, stirring vigorously, until liquid is almost fully absorbed. Repeat this process until you’ve used all the broth and the rice is tender but still firm (“al dente”).
6
Stir in spinach, and cook until spinach is wilted, 1-2 minutes. If you’d like the rice more tender, add a bit of warm water, and cook, stirring, until it is absorbed.
7
Remove from heat, and vigorously stir in butter, most of Parmesan (save a little for garnish, if desired) and herbs. Taste and adjust seasoning as desired with PeachDish Salt.
8
The finished dish should be a similar consistency to firm rice pudding. If it is too stiff, stir in a little warm water. If risotto is too cool or too thin, return pan briefly to medium heat, and stir. Divide risotto between 2 plates or bowls, and top with remaining Parmesan, if desired. Serve immediately, and enjoy!