Zia Orsola's Spinach Risotto

Name: Zia Orsola's Spinach Risotto
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: Salt; 14 ounces Arborio rice; Bunch fresh or frozen spinach; 5 ounces soft ricotta cheese; Freshly grated Parmigiano-Reggiano cheese; 2 tablespoons unsalted butter; Extra-virgin olive oil, for drizzling

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Level: Intermediate
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Level: Intermediate
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Ingredients

Salt

14 ounces Arborio rice

Bunch fresh or frozen spinach

5 ounces soft ricotta cheese

Freshly grated Parmigiano-Reggiano cheese

2 tablespoons unsalted butter

Extra-virgin olive oil, for drizzling

Directions

In a pot, bring salted water to a boil, and add the Arborio rice. Stir constantly for the first minute to prevent the rice from sticking to the pot. In a separate pot, add the spinach along with 1/4 cup of water, and cook for a few minutes. Once the spinach has softened, remove it from the heat, and puree using a food processor. Cook the rice for approximately 12 minutes, or before the rice gets to the al dente stage. Pour most of the water out of the pot, leaving 1/4 of the water behind with the rice. Add the pureed spinach to the rice, and cook a few minutes more on low heat. Add the soft ricotta, grated cheese and butter into the rice, and stir until it is uniform and creamy. Salt to taste. Transfer the rice to a warm plate and drizzle with extra-virgin olive oil. Serve immediately.