Risotto with Spinach

Ingredients

6 cups vegetable stock
3 tablespoons olive oil
1/3 cup finely chopped yellow onion
¾ pound spinach, stemmed and thinly sliced crosswise
2 cups Arborio or Carnaroli rice
2/3 cup dry white wine
2 tablespoons butter
2 tablespoons freshly grated Pecorino Romano or Parmigiano
a pinch of nutmeg
salt and freshly ground black pepper

Procedure

1. In a small saucepan over medium heat, bring stock to a simmer, maintain over low heat.

2. In a large heavy saucepan over medium heat, warm the oil. Add onion; sauté until softened, about 4 minutes.

3. Add spinach, reduce heat to low, cover and cook until tender, about 5 minutes. Using a slotted spoon, transfer to a bowl; set aside.

4. Add rice to the pan; stir until well coated with oil and translucent with a white dot in the center, about 3 minutes. Add wine and stir until absorbed. Add stock a ladleful at a time, stirring frequently after each addition. Wait until stock is almost completely absorbed before adding more. Reserve ¼ cup of stock to add at the end. When rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add spinach mixture to the pan and add a ladleful of stock.

5. Cook, stirring occasionally, until spinach mixture is heated through and rice is al dente, 2-3 minutes.

6. Remove from heat; stir in butter, cheese and reserved ¼ cup of stock. Season with nutmeg, salt and pepper.

Serves 6.

From Williams-Sonoma Collection Series

Last updated: March 20, 2007