Creamy spinach risotto enriched with Sbriciolona Poggetto Carni, a Tuscan cured meat that adds savoriness and character to the dish. Ideal for those looking for a risotto that combines tradition and bold flavour.
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Boil the fresh spinach for about 15 minutes, drain it and blend it for a few seconds until you get a cream.
Cut the Sbriciolona into strips and brown it in a pan for a few minutes; set it aside.
In a saucepan, sauté the chopped onion with a drizzle of extra virgin olive oil.
Add the rice and toast for a few minutes, stirring.
Pour in two ladles of the spinach cooking water and half of the spinach cream into the rice; continue cooking, adding more hot water if necessary until the rice is cooked.
Add the remaining spinach cream and, off the heat, finish with the knob of butter and the grated Parmesan.
Plate the risotto and finish with the browned Sbriciolona.
Immersion blender or mixer
Saucepan
Pan
Wooden spoon
Italia, Toscana
