Spinach and Robiola Risotto

History & Background

A risotto of the Piedmontese-Langhe tradition, where Roccaverano DOP Robiola (a goat cheese from Asti — one of Europe's oldest DOPs) is queen of dairy. An ancient spring recipe exploiting tender herbs.

Ingredients for 4

• 320g Carnaroli rice
• 400g fresh spinach
• 150g Roccaverano DOP Robiola
• 1 shallot
• ½ glass white wine
• 1L vegetable broth
• 50g cold butter
• 30g Grana Padano
• Nutmeg
• Extra virgin olive oil
• Salt, pepper

Method

1. Wash spinach well; blanch 2 min in salted water.
2. Cool in ice water and squeeze.
3. Chop 2/3, leave the rest as whole leaves for finishing.
4. Sweat shallot with butter.
5. Toast rice and deglaze with wine.
6. Add broth for 12 min; fold in chopped spinach.
7. Manteca off heat with cold butter, spoonfuls of robiola, Grana and a grating of nutmeg.
8. Garnish with whole spinach leaves.

Wine pairing

Roero Arneis or Cortese di Gavi: fresh Piedmont whites.

Common mistakes

• Not blanching spinach (releases too much water).
• Industrial Robiola (lacks goat character).
• Overdoing nutmeg (covers spinach flavour).