Spinach Risotto

Recipe adapted from “Cooking for Madam” by Marta Sgubin and Nancy Nicholas

½ cup Olive Oil

1 medium Onion, finely chopped

2 cloves Garlic, minced

1 ½ cups Arborio Rice

5 cups Chicken Stock

½ cup White Wine

½ cup Parmesan Cheese

½ cup fresh Spinach

Heat the olive oil in a heavy 3-quart saucepan. Add the onion and garlic and sauté until golden brown, then add the rice and cook for a minute or so, stirring so that each grain is coated with oil. Meanwhile, heat the stock. Add the wine to the rice and cook until it has evaporated, then start adding the stock. Pour in a little at a time, just enough so the rice is covered, then cook, stirring constantly, until the stock has been absorbed. Continue to add stock until the rice is the right consistency-al dente. This should take about 20 minutes. Begin tasting after 15 minutes. You may not need to use all the stock, but judge by the texture of the rice, not the amount of liquid.

While the rice is still hot, stir in Parmesan cheese.

Wash the spinach leaves, then put them, still wet, into a blender and liquefy them. You may need to add a tiny bit more water. Add the puree to the rice and stir it in. The rice will become a nice green color.

Serve at once with a little bit more Parmesan cheese.