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Company Logo Latteria Soresina

Spinach risotto with crispy guanciale

Course

First

Time

25 min

Portions

4 servings

Difficulty

Easy

INGREDIENTS

FOR THE RISOTTO
300 g Vialone Nano rice
400 g washed spinach
80 g Grana Padano Cheese Pearls
50 g Spreadable Gran Soresina cream
1 litre vegetable stock (approx.)
20 g Burro Soresina LattePanna
Salt and black pepper to taste

TO GARNISH
Grana Padano Cheese Pearls to taste
Guanciale

granelli di bontà
Risotto agli spinaci

PREPARATION

  1. First, heat the Burro Soresina LattePanna in a large saucepan. Add the rice and toast for a couple of minutes over moderate heat, stirring occasionally.
  2. Coarsely chop the spinach.
  3. Once the rice is translucent, add a little stock to cover. Stir for a few seconds then add the spinach prepared earlier and continue cooking over a moderate heat. Add a dash of stock every now and then to finish cooking, leaving the rice slightly soft towards the end.
  4. Dice the guanciale and brown in a hot non-stick frying pan until golden and crispy. Set aside.
  5. Once the rice is cooked, adjust the salt and stir in Grana Padano Cheese Pearls and Spreadable Gran Soresina cream.
  6. Serve the spinach risotto garnished with a sprinkling of Grana Padano Cheese Pearls and the crispy guanciale.
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