Risotto Fiorentina
by Tarla Dalal

In Italy, the term "alla fiorentina" is used for dishes that are typically connected to the city of Florence. Florentine is a style of cooking pasta, rice and vegetables in which spinach is essentially used. Risotto fiorentina is a classic preparation of cheesy creamy Italian rice cooked in stock and topped with cooked spinach, tomato purée and fresh Italian herbs - basil and parsley. Italian rice used for risotto is a round, short grained variety with a nutty flavour. Arborio rice is the very best kind to use. Risotto is best when freshly prepared and quickly eaten!

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Risotto Fiorentina recipe - How to make Risotto Fiorentina

1 cup long grained rice (basmati)
1/4 cup finely chopped carrots
1/4 cup green peas
1 tsp chopped garlic (lehsun)
1 cup spinach (palak) , blanched, drained and finely chopped
2 tbsp fresh basil, chopped
2 tbsp finely chopped celery
1 tbsp finely chopped parsley
1/2 cup grated processed cheese
1/3 cup tomato puree
2 tbsp fresh cream
2 to 3 tbsp red wine (optional)
3 tbsp olive oil or oil
salt to taste

Method

Clean, wash and soak the rice for about 10 minutes. Drain and keep aside.
Heat the olive oil in a pan, add the carrots, green peas and garlic and sauté for 2 minutes.
Add the rice and sauté for 2 minutes.
Pour 3 1/2 cups of hot water and salt and bring to a boil. Cover and simmer till the rice is almost cooked, adding a little water if required.
When the rice is cooked, add the spinach, basil, celery, parsley, cheese tomato pureé and cream and red wine and mix well.
Serve immediately.

Tips

Toss in the greens (i.e. spinach, basil and parsley) just before you are ready to serve the risotto or they will discolour.

Foodie #695757

on 26 Apr 21 07:57 AM

Tasted good. Did''nt use wine. Easy to prepare. If using frozen green peas, make it 1/3 cup.

Tarla Dalal

26 Apr 21 05:11 PM

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

Pempemp

on 13 Mar 13 09:41 PM

A very tasty cheesy rice.Risotto tastes great by itself, the cheese, tomato puree and fresh cream makes it saucy and the fresh herbs gives it a pungent, tangy and tarty flavour that blend well with all the ingredients.