ChatterRecipe of the Month January 2012

Spinach & Hazelnut Risotto


© David Bishop
http://dbishop.net/

As I mentioned before, the sign of Capricorn is connected to our teeth and bones, so they need a diet that is rich in Calcium, which is found in Dairy Products such as Milk and CheeseCitrus Fruits such as Oranges & LemonsNutsWhole Grains and vegetables such as PotatoesPeas and dark, leafy Greens. Like all Earth signs, they tend towards a healthy diet and don’t do well with too much spice or sugar. So this old recipe from Rachel Ray not only sounded delicious, but also fit the bill really well for this month. Thanks also to food photographer David Bishop for kindly shooting this lovely image to illustrate this month’s recipe!

Ingredients
2 tablespoons Extra Virgin Olive Oil
3 cloves of Garlic (crushed or grated)
1 medium Onion (chopped)
2/3 cup Arborio Rice
2/3 cup Barley
Salt & Black Pepper (freshly ground)
½ cup Dry White Wine
4 cups Vegetable or Chicken Stock (warm)
2 10oz boxes Frozen Spinach (drained & wrung dry in kitchen towel – if you wanted to use Fresh Spinach, again just make sure the water has been wrung out)
Nutmeg (freshly ground to taste)
1 cup Parmigiano-Reggiano Cheese (grated)
1 cup Hazelnuts (toasted & chopped)
1 cup Gorgonzola Cheese (crumbled)
Parsley (finely chopped)

Recipe
Preheat a deep skillet over medium-high heat and add the Extra Virgin Olive Oil and then sauté the Onions and Garlic for about 2 to 3 minutes. Add the Rice and Barley (you could probably use all Rice if you preferred but Capricorns do love Barley) and season with Salt & Black Pepper. Add the White Wine and cook for about another minute or so, followed by the first cup of Stock. Cook until the Rice is starchy and almost al dente, ladling in more Stock as needed. Make sure the Spinach has been wrung out in a kitchen towel to remove excess moisture, then separate it small pieces as you add it to the pot. Season with Salt & Black Pepper and add some Ground Nutmeg. Stir in the grated Parmigiano-Reggiano Cheese and adjust seasonings to taste. Serve the Risotto in a shallow bowls garnished with toasted chopped HazelnutsGorgonzola Cheese crumbles and chopped Parsley. Yummy!

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