RISOTTO WITH GOAT'S CHEESE AND SPINACH

Preparation Method :

• Melt half the butter in a large pan and fry the onion very gently until it is soft but not browned.
• Add the rice and toast the grains until they are crackling with the heat.
• Add the glass of wine and stir until the alcohol has evaporated, then add 3 ladlefuls of hot stock so that all the rice is covered.
• Stir continuously until the rice has absorbed most of the liquid
• Reduce the heat and continue to add 2 ladlefuls of stock at a time, stir constantly until the liquid has been absorbed.
• After 10-12 minutes, add the prepared spinach and mix it in; then continue to cook the rice as before.
• As soon as the rice is tender but still firm to the bite, take the pan off the heat and stir in the goat's cheese, Parmigiano Reggiano and seasoning.
• Add one final ladleful of stock, stir and cover. Leave the risotto to rest for 5 minutes, then transfer it to a warmed serving dish or individual plates to serve.