Preparation: Sauté shallots, garlic and bay leaf in warm light butter or butter. Add the long grain rice and sauté until translucent. Extinguish with wine and vermouth, cook completely. Pour in the soup gradually so that the long-grain rice is always just covered with liquid. Simmer, stirring frequently, until just tender, about 20 min. Do not cover skillet. Cook spinach for the last 5 min. Stir in Boursin just before serving, remove bay leaves, season, just until hot, serve on the spot.
Risotto tips: – Sauté shallots and/or garlic very leisurely over low heat. They must not be allowed to brown.
– Steam long grain rice also at low temperature for a few minutes until soft. It becomes translucent, i.e. glassy.
– Add hot soup (in a 2nd frying pan on the stove), this gives a creamier risotto. Always add just enough liquid to cover the long grain rice.
– Always keep the risotto open, stirring frequently. This will make it creamy, and you won’t miss the right time to serve it. The rice grain must still have bite, i.e., be “al dente”.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?