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Drunken Risotto with Spinach & Speck

Course Entrees
Keyword Risotto
Author Perfected & Shared by Anna Petro. Recipe originally found on Rachael Ray Everyday

Ingredients

  • 1 Quart Chicken Stock
  • 2 tablespoons olive oil
  • 1/4- 1/3 pound speck or bacon
  • 1 small onion, finely chopped
  • 2 - 3 cloves garlic, finely chopped
  • 1 1/2 cups arborio rice
  • 2 tablespoons finely chopped fresh thyme
  • 1 cup dry white wine
  • 1 cup grated Pecorino-Romano, plus more for serving
  • 3 tablespoons butter
  • 2 cups (packed) chopped baby spinach
  • Freshly grated nutmeg

Instructions

  1. In a small saucepan, warm the stock and 1 cup water over low heat.

  2. In a large skillet, heat the oil over medium-high. Add the speck or bacon and cook, stirring often, until beginning to crisp, 2 to 3 minutes.

  3. Add the onion and garlic and stir until softened, about 2 minutes. Add the rice and stir 1 minute.

  4. Stir in the thyme and season with salt and pepper.

  5. Add the wine and stir until absorbed, 3 to 5 minutes.

  6. Add the warm stock 1 cup at a time, allowing it to be absorbed between additions and stirring constantly, until the rice is al dente, 18 to 20 minutes.

  7. Add 1 cup cheese and the butter; stir until melted.

  8. Add the spinach; stir until wilted, about 1 minute; add nutmeg and season. Top with more cheese.