Risotto cu lobodă

Name: Risotto cu lobodă
Yield: 2
Cuisine: Romanian
Ingredients: 1 small red onion; 1 bunch (6-7 leaves) orach; 200 g rice (preferably camolino; the author used parboiled); 1/2 glass dry white wine (optional, but it adds to the flavor); 1 small cube of butter; to taste grated Parmesan; salt and pepper; ~1 liter water (for boiling, used as stock); olive oil (for sautéing the onion)

Servings 2 International recipes

Automatically translated from Romanian. See the Romanian original

Creamy risotto with al dente rice, flavored with white wine and beautifully colored by chopped orach, sprinkled with Parmesan.

Ingredients

1 small red onion
1 bunch (6-7 leaves) orach
200 g rice (preferably camolino; the author used parboiled)
1/2 glass dry white wine (optional, but it adds to the flavor)
1 small cube of butter
to taste grated Parmesan
salt and pepper
~1 liter water (for boiling, used as stock)
olive oil (for sautéing the onion)

Method

Bring about 1 liter of water to a boil with a little salt and oil.
Separately, in a pan, sauté the finely chopped onion in a little olive oil.
After 2 minutes, add the rice to the pan, turn the heat to high, and deglaze with the white wine.
Once the wine has evaporated, add 1 ladle of the boiling water, mix well with a spatula, and let it cook until all the liquid has evaporated, then add more water.
Repeat the water process until you reach the desired rice texture (the author added 3 ladles for al dente rice).
When the rice is cooked, taste and adjust the salt, then add the cube of butter and the finely chopped orach, stirring until everything is well combined.
Serve the risotto hot, sprinkled with Parmesan and finely chopped orach.

The story behind this recipe

I thought and rethought what to cook with orach, because it doesn't seem right to use it ONLY in soup.

Its superb color and delicate taste should have a place in more recipes.

In America, it is called Red spinach, which led me to look for information about its properties.

I found out that orach is rich in vitamins and minerals, such as: vitamin C, K, calcium, iron, or phosphorus. It is also an important source of protein and fiber.

Well, that convinced me to use it more often, and the first recipe different from soup is Risotto cu lobodă.

For 2 servings of risotto, we need:

1 small red onion

1 bunch of orach (6-7 leaves)

200 g rice (camolino is used for risotto, but I used parboiled)

1/2 glass of dry white wine

1 small cube of butter

Grated Parmesan to taste

Salt & pepper

Bring about 1 liter of water to a boil with a little salt and oil. Separately, in a pan, sauté the finely chopped onion in a little olive oil.

After 2 minutes, add the rice to the pan, turn the heat to high, and deglaze with the white wine. The white wine is optional, but it contributes greatly to the taste.

Once I've deglazed it, I add 1 ladle of the water I set to boil.

I mix well with a spatula and let it cook until all the liquid evaporates, after which I add water again.

I repeat the pattern with the water until I reach the desired texture for the rice. I added 3 ladles, because I wanted it al dente.

When the rice is cooked, I taste it and adjust the salt, then I add the butter cube and the finely chopped orach. I stir until everything is homogenized and I get a beautiful color.

I serve the Risotto hot, sprinkled with Parmesan and finely chopped orach.

## Source: Facebook (2020-05-05)

Risotto cu lobodă 💜

Yes, the recipe is on the Blog 🌸

https://anamariagateste.blogspot.com/2020/05/risotto-cu-loboda.html?m=1