"Creamy, cheesy, garlicky rice with spinach" is our recipe this week. Now, is there any part of that title that doesn't sound appealing? I know. We were practically licking the plates. Next time I'll make a double recipe.
The idea is a French risotto, with no wine but cream and a generous amount of Swiss cheese added before serving. Made with arborio rice, this can't help but be sticky, but the cheese just adds to it. I added some sauteed chicken breasts and we had kind of a one-plate meal. Our weather here had given us an unexpected taste of fall earlier this week, and so this rich dish was perfect for a (slightly) cool evening.
My one complaint, a quibble really, is that there isn't a counterbalance in flavors to the richness of the cream and rice and cheese. I think next time I will substitute about 10% of the broth for white wine next time. There WILL be a next time. Thanks, Dorie!
4 comments:
I really liked this one, too!
This recipe was amazing even if it wasn't Italian - you are right!
This was a winner for almost everyone. I like your idea to substitute wine for a portion of the broth. I think that would really work.
We loved the flavors in this one!I think wine is a good addtion to nearly everything, including the cook.
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