Farmhouse Risotto

Total time: 30 minutes


  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken stock
  • 1/2 onion, chopped
  • 1 tbs butter
  • Condimenti
  • 4oz (120gr) dry-cured ham such as Prosciutto, chopped
  • 1/2 onion, chopped
  • 3 green garlic, sliced, including some of the green
  • 6oz (180gr) spinach, big leaves sliced
  • 2 tbs tomato paste
  • 5oz (150gr) soft goat cheese  (I use the little square carton - Chavrie in U.S. Chevraux in France)
  • 2 tsp olive oil


  • Heat chicken stock and keep hot over low heat.
  • In medium saucepan heat butter; add the 1/2 onion and sauté until transparent
  • Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
  • Add white wine and stir
  • Start Condimenti
  • When wine is almost absorbed add a 1/3 cup of stock, stir. No need to stir constantly but do stir from time to time.
  • When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before you add the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked.
  • If more stock is needed add it 1 tbs at a time and waiting until almost completely absorbed.  At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate
  • Condimenti.
  • Heat oil in medium skillet.
  • Add onion and sauté until tender, 6 - 8 minutes.
  • Add ham, green garlic and sauté 5 minutes longer.
  • Add spinach and stir-fry until wilted.
  • Add tomato paste, goat cheese and stir until cheese is melted.
  • Turn heat to low, cover and keep warm until needed.
  • To finish:
  • Add the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately.