Hi People,
Had a nice day spending time with mum, topping it up with cooking one of my favourite meals she makes : Homemade Fresh Spinach & Gorgonzola Cheese Risotto.
Thanks for watching and please subscribe! xoxo
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Check out the recipe:
INGREDIENTS
Olive oil
120 - 150g of Spinach
1 tsp Salt
1/2 tsp Pepper
1 finely chopped Onion
1 cup Arborio Rice
1/2 cup White Wine
1/2 Tbs of Organic Chicken Stock
6 Tbs of Gorgonzola Cheese
1/4 cup Grated Parmesan Cheese
2 Tbs Butter ( if you want more flavour, but I don't add butter usually)
ADD ON'S
Protein of choice , I recommend Mackerel or Salmon
Chorizo
INSTRUCTIONS
1. Wash your spinach leaves to remove superficial dirt
2. Blanch the spinach about 30 seconds to 1 minute until it turns bright green, avoid overcooking your spinach
3. Pick out the spinach and try squeeze out the water from the spinach
4. Use the spinach water from blanching, put it in a seperate bowl and add organic chicken stock
6. Stir Blanching water and chicken stock together, then set aside
7. Blend the spinach and set aside
8. Slice up the chorizo. Heat a bit of olive oil to a skillet on medium-high heat. Cook the chorizo slices for a few minutes until they've got a bit of colour to them and set aside once cooked.
9. In medium frying pan Olive Oil and Fish of choice. Cook the Fish for around 7-10min , make sure to turn sides
10. While cooking the fish, prepare another pan for the risotto
11. Add Olive oil, when oil gets warm, add Onion and saute until golden colour (approximately 3-4 minutes)
12. Add Rice and stir for 1-3 minutes until toasted
13. Add White Wine and cook until Wine is reduced or evaporated
14. Add in 1/2 cup Chicken Stock and stir (it’s important to keep stirring). When Chicken Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Chicken Stock and keep doing so approximately every 5 minutes, stirring constantly, until you get through the Chicken Stock. Total cook time for the risotto is about 20 minutes
15. Add Spinach and watch it all turn a nice green colour
16. Add in Gorgonzola bit by bit and stir
17. Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Parmesan Cheese and Butter if you're adding Butter for flavour
18. Turn off heat and stir until creamy in texture
19. Sprinkle a bit of Parmesan on top and serve with Fish and Chorizo
20. Serve immediately. Bon appetite!
Tag me on insta if you're making this please :)
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PRODUCTION INFORMATION
Video Edits by Larissa Stark
/ larissastark
Beats used for this vlog:
Ganjafarmah. by Cay Caleb. II
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Moonchild by The List (Alexmarch. Flip)
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7 окт 2024
