Prepare one litre of strong stock with the stock cubes, keep
it ready at boiling point. Put the garlic, parsley and tarragon in the blender
with half the butter and half the stock, blend mixing all ingredients well.
Grate half the nutmeg, add the spinach and blend together until you have
a runny puree. In a pan put the remaining butter and one ladle of stock
when this is liquid add 2 or 3 spoons of spinach puree and the rice, stirring
often. Cook very slowly for 20 minutes making sure to add all the remaining
spinach puree and the stock in order to give it its full flavour and consistency.
The characteristic “senese” (Siena Style)
is given here on account of the presence of tarragon a strong tasting aromatic
herb which is traditionally very popular.
A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati
