I knew I was going to like this week’s French Fridays with Dorie recipe before I even made it. You just can’t go wrong with the words “creamy, cheesy, and garlicky” in the title.
This dish is very, very similar to risotto. Both call for Arborio rice. The biggest difference (to me) is the cooking method. With risotto, the broth (and often a little wine) is added to the rice a little at a time, while the cook stirs constantly for 20 to 30 minutes. For this creamy dish, the rice is cooked more like traditional rice in a covered pot. The aromatics and spinach are cooked separately and stirred into the finished rice, along with some cheese (I used Gruyère) and heavy cream. I really liked the less-intense method of preparation for this rice. The end result was just as creamy and satisfying as a dish of risotto.
Oh my, this was good! I couldn’t stop taking spoonfuls out of the pot while serving it up. It was deliciously rich and flavorful.
My husband made an interesting observation the night we at this. He has mixed feelings about my “experimental French recipes”, but he noted that his favorite ones are the least “French”. The Creamy, Cheesy, Garlicky Rice with Spinach is one that he liked, and I will definitely be making it again.
I apologize for the uninspired photo… I almost forgot to take it, and I was out of daylight, so I just snapped a quick picture before digging in!