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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Stavros Varthalitis
traditional
contemporary
Level of difficulty
Time needed
40 minutes
INGREDIENTS
120 g olive oil
½ onion, finely chopped
½ leek, finely chopped
2 spring onions, finely chopped
1 clove garlic, finely chopped
300 g risotto rice
120 g white whine
1 L of vegetable broth or water
150 g grated parmesan
150 g DODONI Goat Cheese
FOR THE SPINACH PUREE:
400 g spinach, spinach, peeled or baby
3-4 spring onions, finely chopped
½ fennel, cut into thin slices
20 g dill, finely chopped
Juice and zest of 1-2 lemons 
Salt and pepper
PREPARATION 
Finely chop the onion. Chop the leek and chive. Heat the broth with water for 20-25 minutes and keep it warm throughout the preparation of the risotto.
EXECUTION 
Heat a large-bottomed saucepan with medium-high heat, add half the olive oil and onion, leeks and chives. Add salt and cook until they become soft. Add the rice and fry for about 2-3 minutes on very high heat. Add olive oil if needed. Add the garlic, quench with the wine and let it disappears completely. Add the broil in portions, stirring constantly and allowing all the liquids to be absorbed before adding the next portion. The amount of broil should be enough at a time to almost cover the rice. Make sure the cooking is low. Add salt and continue to add our broil little by little, until the rice needs about 5 minutes of cooking and even about ¼ of the broil is left.
Prepare the spinach puree, add the rest of the olive oil to a pan or a second pot, the fennel, the spring onions and the spinach in portions and cook until the fennel is cooked and the moisture from the spinach has evaporated. Add salt and pepper. Add dill 2-3 minutes before the spinach is done. Shake the pot and beat in a mixer until it becomes a green puree.
Lower the heat to the rice, add the last dose of broil and a little salt. At this point add all the spinach puree and cook until the rice is ready. Add the zest and lemon juice. Turn off the heat, add kefalotyri and stir until it boils!
Serve with plenty of broken goat cheese on top.
