Spinach Risotto With Taleggio

Recipe from Ruth Rogers, Sian Wyn Owen, Joseph Trivelli and Rose Gray

Adapted by Melissa Clark

Spinach Risotto With Taleggio
Andrew Scrivani for The New York Times
Total Time
45 minutes
Rating
5(1,739)
Comments
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This recipe, based on the nettle risotto from River Café in London, substitutes spinach, which is easier to find and less perilous to work with. It’s best made with mature, crinkly spinach, which has a more robustly mineral flavor than delicate baby leaves, but use whichever you can get. The melting taleggio makes the rice supremely creamy, and adds a funky earthiness. Note that it’s easiest to remove the rind and cut the cheese into cubes when it’s straight-from-the-fridge cold, then let it come to room temperature as you cook the rice. If you'd like to use an equal quantity of nettles here instead of spinach, you can. —Melissa Clark

Featured in: A Chef’s Advice for Relaxation: Stir Some Risotto

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Ingredients

Yield:6 servings
  • 8ounces cold taleggio
  • 10ounces/8 packed cups spinach, any thick stems removed
  • 6tablespoons unsalted butter
  • 1medium red onion, finely diced
  • 3cups finely diced celery
  • 2garlic cloves, finely grated or minced
  • 1½cup Arborio rice
  • 1teaspoon fine sea salt, more as needed
  • ¾cup dry white wine
  • 3½cups good vegetable or chicken stock
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

495 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 16 grams protein; 903 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the rind off the taleggio and discard. Dice the cheese into ½-inch pieces. Set aside at room temperature as you prepare the rice.

  2. Step 2

    Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You’ll end up with about 1 cup of purée.) Reserve.

  3. Step 3

    Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.

  4. Step 4

    Stir in wine and cook until it’s absorbed, about 3 minutes. Stir in stock, about ½ cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.

  5. Step 5

    Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.

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Ratings

5 out of 5
1,739 user ratings
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Comments

Annie

Is there any cheese substitution for the taleggio?

PeppaD.

That's seems like an awful lot of celery.

Kate NYC

What I do is zap the spinach in the microwave (put it in a bowl covered with plastic wrap) for a minute or two until wilted. When it’s cool enough to handle, just squeeze it with your clean hands to remove the excess water. You’ll get the same result and won’t have a stained kitchen towel.

Elizabeth

Love this one! Great way to get extra greens. The grocery store didn’t have tallegio so I used a really good cheddar and loved it. I fried some zucchini and squash to put on top. A fave!

Maya

Used fontina as a sub and added seared scallops on top! Delicious. Would maybe add a squirt of lemon next time to brighten it up

Danielle

This was so lovely. I followed the instructions as written, and a very delightful and nuanced risotto was the end product!

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Credits

Adapted from "River Café London: 30 Years of Recipes and the Story of a Much-Loved Restaurant" by Ruth Rogers, Sian Wyn Owen, Joseph Trivelli and Rose Gray (Knopf, 2018)

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