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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.
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Chicken Livers Banker Style: Fegato di Pollo alla Finanziera
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By shoghig
Corona del Mar, CA
on February 14, 2012
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It was good but I also thought it was bland so I added ground black pepper. Suggest the amount of water for the risotto to cook be mentioned. Also, an approximation of how much Parmesan to add would be helpful.
By Chef 565650 Jim
Southern California
on November 18, 2011
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Wanted it a little more healthy, so first I trimmed recipe down to 5 ounces short grain brown rice, 2 ounces of barley, and 2 ounces of long grain white rice. It did not produce enough starch so I added a couple of tablespoons of dehydrated potatoes. That worked perfect.
One bunch of fresh spinach run through the food processor with a little of the hot rice water made it the perfect blend. Added the spinach, ricotta, and Romano cheese 5 minutes before grains were done and stirred everything together. This allowed potato flakes to hydrate and cook also.
Dotted top with butter and some fresh grated Romano cheese and wife said "Yum, tastes great and looks beautiful".
Might try a pinch of red pepper flakes or fresh grated nutmeg next time.
Jim in So Calif
By priscimor
on June 11, 2011
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Tasty and pretty easy to do.
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