Italy corner Peres: velvety risotto with plenty of herbs

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Velvety risotto with parsley, green onions and spinach that dot the rice with green and also add a lot of freshness and lightness to the Atalic dish

Rotem Liberzon, in collaboration with Soget

12/10/2022

Wednesday, October 12, 2022, 09:00 Updated: 09:11

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A combination of Italian cuisine and Persian cuisine.

Rotem Liberzon's green risotto (photo: Alon Masika, styling: Yael Magen)

The cook and recipe

combines forces between the beloved Italian cuisine, and the Persian cuisine she grew up with with a dish of green risotto.

Persian cuisine knows how to enrich its dishes with plenty of herbs, and this is what Liberzon does in the Italian risotto dish as well.

In honor of Sukkot, she prepares a velvety and buttery risotto with parsley, green onions and spinach that dot the rice with green and also add a lot of freshness and lightness to the Italian dish.

* To make risotto, use round rice.

The round rice releases a lot of starches during cooking and absorbing the liquids, which are the main source of the successful creaminess of the dish.

* Liquids must be added to the rice during cooking.

You can use water, but for a particularly rich risotto you can easily prepare vegetable stock.

Green risotto

Recipe by: Rotem Liberzon

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• 40 minutes of work

• Easy to prepare

• Italian

• vegetarian

• milky

• Extras

• Rice

• kosher

Green risotto (photo: Alon Masika, styling: Yael Magen)

Ingredients

• • 2 cups round rice

  • 50 grams of butter

  • ¼ cup olive oil

  • 1 chopped onion

  • 1 white custard

  • 2 liters of hot vegetable stock or boiling water

  • 2 cups chopped fresh spinach leaves

  • 1 cup parsley, finely chopped

  • 1 green onion, finely chopped

  • ½ sweet sour cream (100 ml)

  • 100 grams of grated parmesan

  • Salt

  • Ground black pepper

• For the conversion table click here >

Preparation

How do you make green risotto?

• 1 In a wide pot, fry the rice in butter and olive oil until it gets an opaque color.

• 2 Add the chopped onion and continue to fry for another minute.

• 3 Pour the white wine and continue to mix until it evaporates completely.

• 4 Start adding the liquids gradually - 2 ladles at a time.

  Wait until the liquids are well absorbed by the rice and only then add more.

  Keep stirring constantly.

• 5 After about 20 minutes, when the rice has absorbed all the liquid and becomes soft but still chewy, it's time to add the rest of the ingredients - the salt, pepper, cream, parmesan and all the greens.

  Mix well, taste, adjust seasoning and serve immediately.

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Tags

• recipe

• risotto

• Herbs

• Spinach