RISOTTO WITH SPINACH AND RICOTTA

Preparation Method :

• Melt half the butter in a large pan and very gently fry the onion until it is softened but not coloured.
• Raise the heat a little and add all the rice. Stir the rice until it is so hot that it crackles.
• Add 3 ladlefuls of stock and stir until the rice has absorbed most of the liquid.
• Lower the heat and continue to cook the rice, adding stock and stir thoroughly between each addition, waiting each time for the rice to absorb the stock.
• When the rice is tender but still firm to the bite, remove the pan from the heat.
• Stir in the chopped spinach, nutmeg and ricotta, and mix together thoroughly.
• Then add the remaining butter and half the Parmigiano Reggiano and stir again.
• Cover and leave the risotto to rest for about 5 minutes, then stir again.
• Transfer onto individual plates or a warmed dish and serve sprinkled with the remaining Parmigiano Reggiano.