This meal I made a couple of nights ago was inspired by a wonderfully creamy dish I enjoyed at Sketch with a side serving of Mozzarella ice-cream… I have attempted to recreate it in my kitchen, as simply as possible, and helped in that by the always concise and effective recommendations of Ginette Mathiot in “La Cuisine de Ginette Mathiot”. The result was effortless and delicious but don’t take my word for it and try it for yourself… Alternatively, go for the real thing and book a lunch at Sketch where it is on the rapide gourmet menu and sample real artist food – it is always well worth it!
Arborio rice 300gr
1 large bag of fresh baby spinach
Liquid (see recipe below) 600 to 700ml
2 maggi cubes
Grated comté 50gr
Salt and pepper to taste
Finely chop the shallots and fry in the butter in a cast iron pan or skillet: Rinse the rice under cold water, strain and add to the pan. Fry until the grains turn slightly transparent. Move them around with a wooden spoon to avoid sticking.
Steam the cleaned spinach leaves in a pan with a little water then liquidize the lot and top up the resulting green liquid with water in order to get about 700ml in total. Add 2 small magi cubes diluted in a bit of water and pour into a measuring jug.
Slowly pour the liquid into the rice and add more every time it has been absorbed. Cook on slow heat with a lid. This should take about 15mn of constant care!
When the rice is soft but not mushy, turn off the gas and add the grated cheeses. A turn off the pepper mill and it’s ready to eat with the aforementioned side dish of Mozzarella ice-cream on a bed of “rocket” and balsamic dressing! It impressed the children, in any case!
-But all good things come to those who wait (as we say in France: Tout vient à point à qui sait attendre) and so this recipe will come in my next post!