Risotto

Basic Prep

• 1

  Saute shallots with olive oil until soft. Add garlic and cook for a couple more minutes, remove from heat and put in a small bowl. Heat the broth and wine together until hot. Turn off heat – do not keep cooking. Add rice to the same pan you have been using. Saute for a couple minutes until the rice is coated with the remaining oil. Add about a 1/2 cup of the broth mixture and stir – do not let boil. Cook it down a little and then add more broth. Continue this process until the rice is cooked al dente – do not over cook. When it is cooked right it will be a little creamy. Add whatever extras you have decided to add and heat through, this should only take a couple minutes. Then add the butter and keep stirring until melted. Take off the heat. Season with salt and pepper. Eat.

• 2

  If desired, before serving sprinkle with Parmesan or Asiago cheese.

Spinach Prep

• 1

  Remove the stems from the spinach leaves, discarding any tough leaves as well. Rinse thoroughly and place in a saucepan with water still clinging to the leaves. Cover and place over medium heat until just wilted, about 1 minute. Drain well, pressing any liquid from the leaves. Chop coarsely and set aside.

• 2

  In a large saucepan over medium-low heat, melt 4 tablespoons of the butter. Add the rice and stir until coated with butter, about 2 minutes. Reduce heat to low.

• 3

  In another saucepan, combine wine and stock and bring to a simmer.

• 4

  Reduce the heat under the rice to low. Stirring continuously, begin adding the hot liquid to the rice a ladleful at a time. Stirring often, let the rice absorb the liquid before adding more.

• 5

  When all of the liquid is absorbed, the kernels are tender but still firm at the center, and the rice is creamy and smooth, the risotto is ready. Total cooking time should be about 20 minutes. If the rice is too firm, add more hot stock or water and cook a little longer. Then stir in the remaining 2 tablespoons butter and the chopped spinach. Season to taste with salt and pepper. Spoon into warmed individual bowls and top with the cheese. Serve immediately.