The Perfect Risotto Verde

INGREDIENTS

• ¾ lb arborio rice
• 4 tbs butter
• 6 oz fresh spinach leaves – rinsed and chopped
• 4 tbs olive oil
• 1 small onion – chopped
• 6 tbs parmigiano
• 1 celery stalk – chopped
• salt – to taste
• 1 small carrot – chopped
• freshly ground black pepper
• 1 quart chicken broth

METHOD

1. Saute’ the spinach, carrot, onion and celery in olive in a saucepan.
2. Add the rice and cook for one minute, stirring constantly.
3. Add the broth, a little at a time and only when the previous addition of broth has been consumed.
4. Stir well to make sure the rice does not stick to the bottom of the pan.
5. When the rice has absorbed the liquid and is al dente, add the butter and Parmigiano cheese.
6. Stir well and serve in bowls.

Buon Mangiata!