This is something I have cooked a few times now and it's received quite well by the people I make it for. I am also curious after ways you guys make it or maybe tips for me to improve this recipe.
It is a recipe without mushrooms, since the people I usually cook for do not all like them.

It is in essence a very simple recipe, but to get the rice quite right al dente has taken some attempts for me. You do not want the rice to be all snotty, but you also do not want to undercook.

Here goes.

Ready in 30 minutes.
Serves 5.

1 litre beef broth (I used blocks, "real" broth is of course the premium choice)
250 ml semi-sweet white wine

250 grammes of spinach (deep frozen blocks, do not take cream spinach)
400 grammes risotto rice
100 grammes of butter
150 grammes of grana padano grated cheese
200 grammes of raw ham

1 large onion
1 clove garlic

Preparation:
-Thaw the spinach well before you start cooking, make sure the moist can get away.
-Have a large cooking pan.


Start off chopping the onion and garlic in small pieces. Meanwhile, put the large pan on a medium fire and melt ~25 grammes of butter. Continue by adding your just made onion and garlic, and shortly bake it until it turns glazy/gold. Then add the risotto rice, and continue baking it at medium fire. Use a spatula to make sure that the grains are all covered in butter. After two or three minutes, the risotto should be starting to develop a slightly gold color. This is where you add the wine. Add just so much that all the grains are fully covered in wine.

Check your fire, possibly turn it lower a notch since we do not want the wine to cook - just to simmer. This is when you can prepare your broth at the latest, while keeping an eye on the risotto. I just used instant broth blocks, but if you have the time to make a real broth well before that has the preference. Just do what suits you best.

After a short simmer, the rice should have almost absorbed the wine. This is when you add the first portion of broth - just so much again that it covers the rice. From now on just stir the rice/broth mix now and then, while keeping an eye on the fire and not letting it cook. When the broth is almost absorbed again, add another spoon.

In the meantime between adding spoons of broth, you have time to get another pan and bake the raw ham. I used readily made slices, but to chop it yourself should be no biggie. Also make sure you have finished grating the cheese before you add the last spoon of broth.

Once you have added the last spoon of broth and the mixture is simmering away, test the rice. It should still have a small "bite" at this point.Here, you add the spinach and the ham. Mix it through and let it simmer along for about 4 minutes in order to be sure it is warm.

After this point, add the remainder of the butter and add about 120 grammes of parmesan cheese. Keep the rest apart for garnishing. Mix the last ingredients with your spatula.

There, your risotto is finished. Serve in bowls or deep plates. Garnish the cups or plates with the last cheese for decoration.

Enjoy

On a side note, it's very important to have your broth at boiling temp when you had it...




Lol? Grana Padano is like a good quality parmesan (if not better)... It's actually perfect for a risotto...

This post was edited by hofx2 on Jan 8 2012 12:44am

Its more subtle, less nutty, and less salty.
what flavors is he trying to bring out? frozen spinach? a huge amount of wine?
that's like saying mild cheddar is better than sharp cheddar for grilled cheese..

In my experience padano is the best
About the ham, it's probably a language issue. I used "schwarzwalder schinken".


Cheers for adding that note.


Do you think there is too much wine as it is? It yields only a mild flavour with this amount, just enough IMO. Also frozen spinach is deep frozen really fast after harvesting, so it can be considered similar to fresh spinach. Of course, you can use fresh spinach, just what you think is more convenient.

Imma try this.