Risotto and Spinach Cakes for Dogs Recipe
Risotto is made from Arborio rice. Cooking risotto correctly requires constant attention and perfect heat. Rather than cooking the rice in liquid that has been added all at once, hot broth is added a little at a time. Wait until the rice absorbs the broth before adding more.
YIELDS ► 8 servings
SERVING SIZE ► ¼ cup
RECOMMENDED FOR ► Wheat- and gluten-free
- 2 teaspoons virgin olive oil, plus a little extra
- 2 cloves garlic, finely chopped
- 1 cup Arborio rice
- 2–3 cups organic chicken broth, plus 2 tablespoons
- ½ cup frozen chopped spinach, defrosted and squeezed dry
- 2 tablespoons Romano cheese, grated
- 1 organic egg, beaten
Heat 2 teaspoons olive oil in a heavy saucepan over medium heat. Add the sliced garlic and Arborio rice, and sauté until the garlic is light brown and the rice is translucent.
Heat the chicken broth in another saucepan. Add ⅓ cup hot chicken broth to the rice and stir constantly with a wooden spoon. Keep adding chicken broth and do not add more until the rice absorbs it. If you run out of chicken broth, add water. The whole process should take about 20 minutes, and the goal is to have rice that is firm but not crunchy and definitely not chalky. If all else fails, you can cook as you would regular long-grain rice, just don't tell anyone.
Cool the rice in the refrigerator.
Add the chopped spinach, grated cheese, and beaten egg to the cold risotto. Mix thoroughly and form into small patties.
Coat the bottom of a skillet with olive oil. Heat the oil. Carefully add the spinach-risotto cakes and fry them until they are browned and crunchy.
Break apart with a fork and serve over kibble with extra chicken broth if desired.
Grown in the Po Valley in the town of Arborio, Italy, Arborio rice is a medium-grain rice that is creamy yet firm when cooked correctly. It is Italian comfort food at its finest and can be used as a base for many recipes. Popular additions are asparagus, artichokes, shrimp, and peas.