This risotto makes a wonderful accompaniment to our Roasted Pork Loin with Truffle Sauce (see related recipe at left).
- 6 cups chicken broth
- 3 Tbs. olive oil
- 1 cup finely chopped yellow onion
- 3 garlic cloves, minced
- 3/4 lb. spinach, stemmed and thinly sliced
- 2 cups Arborio rice
- 2/3 cup dry white wine
- 2 Tbs. unsalted butter
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/8 tsp. freshly grated nutmeg
- Kosher salt and freshly ground pepper, to taste
In a saucepan over medium heat, bring the broth to a simmer and keep warm over low heat.
In a 3 1/2-quart Dutch oven over medium heat, warm 2 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Add the spinach, cover and cook, stirring occasionally, until tender, about 4 minutes. Using a slotted spoon, transfer the spinach mixture to a bowl and set aside.
In the same pot over medium heat, warm the remaining 1 Tbs. olive oil. Add the rice and stir well to coat with the oil. Cook until the rice is translucent, about 3 minutes. Add the wine and stir until absorbed, about 1 minute. Add 1/2 cup of the broth and stir until almost completely absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until it is almost completely absorbed before adding more.
When the rice is almost tender to the bite but slightly firm in the center, after about 20 minutes, add the spinach mixture and 1/2 cup broth to the pot. Cook, stirring occasionally, until the spinach is heated through and the rice is al dente, 2 to 3 minutes. Remove from the heat and stir in the butter, cheese and nutmeg. Season with salt and pepper. Serve immediately. Serves 6.