Florentine Risotto (V) from A Tuscan Table

“Luisa is an elegant, cultured woman, but that doesn’t stop her from telling you exactly what’s on her mind. In that sense, she perfectly embodies the Florentine spirit: those born in the shadow of Giotto’s bell tower never hold back with their opinions. I’ve always wondered how Florentines manage to live surrounded by so much beauty; Florence never ceases to amaze, with its architectural and artistic masterpieces around every corner. Whenever I meet Luisa, we go for lunch at one of the city’s historic trattorias, and at some point in the conversation, we always end up talking about recipes such as this, which she kindly shared with me.” Luca Calvani, author of A Tuscan Table

Serves 4

1 litre (4 cups) vegetable stock (broth)

Extra virgin olive oil

30g (2 tablespoons) butter

1 small onion, chopped

400g (2 cups) risotto rice, such as arborio or carnaroli

100ml (½ cup) dry white wine

200g (7oz) fresh spinach

150g (⅔ cup) mascarpone cheese

100g (1 cup) grated Parmesan cheese

30g (¼ cup) unsalted pistachios

80g (3oz) stracciatella cheese

Salt and freshly ground black pepper

Prepare the stock and keep it warm over a low heat while making the risotto.

In a wide pan, warm a drizzle of olive oil with half the butter. Add the chopped onion and saute until translucent.

Add the rice and toast for a couple of minutes, stirring constantly, until slightly translucent. Pour in the white wine and let the alcohol evaporate over a high heat, stirring continuously.

Begin adding the hot stock a ladleful at a time, waiting until it is almost fully absorbed before adding more. Continue this process for 15–18 minutes, until the rice is al dente.

Meanwhile, wash the spinach and blitz it with the mascarpone in a food processor or with a hand blender until smooth.

When the rice is nearly ready, stir in the spinach-mascarpone cream and the Parmesan. Stir well and cook for another 2–3 minutes, until the risotto is creamy and the spinach is heated through.

Remove from the heat, add the remaining butter and stir vigorously to emulsify. Adjust the seasoning with salt and pepper.

Roughly chop the pistachios. Serve the risotto topped with a spoonful of stracciatella and a sprinkle of pistachios.