Risotto with saffron and spinach

Ingredients

• 25–30 saffron threads
• 1–1.5 liters hot chicken or vegetable stock
• 1 large onion
• 2 celery stalks
• 2 cloves garlic
• 1 tablespoon olive oil or coconut oil
• 300 g Arborio or Carnaroli rice (short-grain rice)
• 125 ml dry white wine (Chardonnay or Sauvignon Blanc)
• 300 g fresh spinach leaves
• Optional: 15 g plant-based butter
• 80 g grated Pecorino cheese
• freshly ground pepper

Instructions

1. 1

   Stir the saffron threads into the hot stock, and set aside.Meanwhile peel and finely chop the onion and garlic. Peel the celery with a vegetable peeler (to remove the strings), then cut into small dice. Heat the oil over medium heat and sauté the onion, garlic and celery for about 5 minutes until soft and lightly browned. Add the rice (do not wash!) and cook, stirring, for a few minutes until the rice is glossy and opaque.Add the wine and stir until it is absorbed (the alcohol will of course evaporate). Turn the heat down slightly, and add one ladleful of saffron stock. Keep stirring so the stock is completely absorbed by the rice. Only then add the next ladle of stock. It takes about 15–20 minutes to work through all the stock this way.Taste to check if the rice is al dente. Finally add the spinach to the risotto and stir well to wilt the leaves. Add a little extra stock if it seems too dry.Remove the pan from the heat, add the butter and Pecorino cheese. Stir everything well, then let rest for 2–3 minutes with the lid on. Spoon the saffron and spinach risotto into deep plates and finish with some freshly ground pepper. Serve immediately.