Almost all the risottos I make follow mostly the same formula: a good, properly cooked Italian arborio rice as a basis and some carefully chosen ingredients to complete it – only tomato risotto is a bit different. I prefer arborio rice because of its velvety and creamy consistence, though making it demands all your attention for up to 30 minutes. But the result is worth all the effort!
Using arborio rice produces a creamy and tasty dish, but it requires you using both your hands. One for stirring and one for pouring vegetable stock in very small amounts. Most recipes recommend adding it ladle by ladle, but I’m not patient enough to do that: I add the stock half a deciliter at a time and it still gives the same good result.
The chosen ingredients for this risotto are spinach and turmeric. The beautiful yellow color is all due to turmeric. It is good to remember turmeric’s incredible power of discoloration – not only in food but everywhere. Peeling it gives your fingers a nice yellow color for days and you had better to be careful with your clothes: the stains will stay forever. Also all the white worktops are in danger if you don’t remove the stains immediately.
The cooking time can vary vary depending on the chosen arborio rice. Tasting is the best way to test the mellowness of rice.