Spinach Risotto with Lemon and Goat Cheese

Happy 2012, my dear friends! It feels so good to be back here… i’ve missed you more than you could even imagine!

2012 was welcomed with sparkles, singing, champagne, and kisses at midnight… it was a good night. It’s going to be a good year… I just know it. But we have to do our part, too. Let’s make 2012 a year of extraordinary beauty and success. Let’s make big waves and paddle harder than ever. While we’re at it, let’s invite new friends over for dinner, pop even more champagne and dress fancy for no reason other than it being an awesome thing to do.

I made risotto for a new friend last night, and it turned out perfect! Risotto is a great meal to impress friends with, and easily adaptable for vegetarians or picky palates. I literally threw this together with the 4 things I had hanging out in my fridge, and you would have never known I didn’t slave over it. WIN!

Have you made risotto before? It tends to have a reputation as pasta and rice’s fussy cousin; risotto is a simple meal to prepare, but it does take a little time and patience. You have to stir. Stirring is important, ok? I usually pour myself a glass of wine and settle into my nook near the stove and enjoy the 30 minutes of sippin’ and stirrin’.

This risotto was creamy and bright; the spinach and goat cheese melt into a wonderfully decadent dish. Go get your sip and stir on!

Spinach Risotto with Lemon and Goat Cheese adapted from Serious Eats

serves 4

1 tablespoon olive oil
4 tablespoon butter
1 medium onion, finely chopped
2 cups Arborio rice
3/4 cup white wine
4 cups chicken or vegetable stock
2 cloves garlic, peeled and finely chopped
nutmeg, for grating
5 oz spinach, washed and dried
2 handfuls Parmesan cheese
1/2 lemon
4 oz soft goat cheese

PROCEDURES

In a heavy saucepan, heat the olive oil and 1 tablespoon butter over gentle heat until the butter melts. Add the onion and a clove of garlic and cook gentle until soft and sweet but not browned, 10 minutes.
In the meantime, melt a tablespoon of butter in a saucepan with a splash of olive oil, a good grating of nutmeg, and the second clove of garlic. When the butter has melted, add the spinach and cook until wilted down and intense, about 5 minutes. Allow to cool and puree in a food processor or chop by hand.
Add the rice to the onion and raise the heat to medium-high; toast, stirring constantly, until the rice begins to look translucent. Add the wine, stirring, until absorbed, then ladle in some stock. Continue adding stock to the rice little-by-little, stirring continually, until the rice loses any chalkiness and tastes smooth. Salt as necessary.
Turn off the heat and add the remaining butter, Parmesan, and the spinach mixture. Stir to incorporate well. Serve with a little goat cheese crumbled on top.