4 tablespoons butter
1 cup chopped yellow onions
2 cups Arborio rice
5 cups hot tap water
1 large chicken bouillon cube
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
2 cups (8 ounces) shredded Tillamook* Sharp or Medium Cheddar Cheese
1/2 cup Black Forest-style smoked ham cut into
1/4-inch dice
4-6 cups lightly packed fresh spinach, coarsely chopped or whole baby leaves
Freshly ground black pepper
1. In a 4-quart saucepan,melt butter over medium-high heat. Cook until butter starts to brown, about 3 minutes.
2. Stir in onions and rice; cook for 2 minutes, stirring frequently.
3. Add hot water, bouillon cube, salt and nutmeg. Increase heat to high and bring to a boil, stirring occasionally. Cover, reduce heat to low and simmer for 12 minutes.
4. Remove pan from the heat. Stir in Cheddar and ham, then spinach.
5. Serve immediately, sprinkled with freshly ground pepper.
Makes 8 servings.
Tips: For perfect risotto, observe cooking times carefully. Times will vary slightly, depending on cookware and stovetops. Taste the rice a minute or two early to make sure it’s still somewhat firm. Finished risotto should be very creamy (almost soupy) and the rice al dente. It will continue to cook and absorb liquid as it sits. Also, smoked salmon can be substituted for ham.
1 cup chopped yellow onions
2 cups Arborio rice
5 cups hot tap water
1 large chicken bouillon cube
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
2 cups (8 ounces) shredded Tillamook* Sharp or Medium Cheddar Cheese
1/2 cup Black Forest-style smoked ham cut into
1/4-inch dice
4-6 cups lightly packed fresh spinach, coarsely chopped or whole baby leaves
Freshly ground black pepper
1. In a 4-quart saucepan,melt butter over medium-high heat. Cook until butter starts to brown, about 3 minutes.
2. Stir in onions and rice; cook for 2 minutes, stirring frequently.
3. Add hot water, bouillon cube, salt and nutmeg. Increase heat to high and bring to a boil, stirring occasionally. Cover, reduce heat to low and simmer for 12 minutes.
4. Remove pan from the heat. Stir in Cheddar and ham, then spinach.
5. Serve immediately, sprinkled with freshly ground pepper.
Makes 8 servings.
Tips: For perfect risotto, observe cooking times carefully. Times will vary slightly, depending on cookware and stovetops. Taste the rice a minute or two early to make sure it’s still somewhat firm. Finished risotto should be very creamy (almost soupy) and the rice al dente. It will continue to cook and absorb liquid as it sits. Also, smoked salmon can be substituted for ham.
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