Spinach Risotto Recipe

REMOVE STEMS FROM 1/2 POUND OF SPINACH,AND DISCARD OLD,TOUGH LEAVES.

WASH WELL TO REMOVE ANY SAND,AND DRAIN.

PLACE IN A SAUTEE PAN OR SAUCEPAN WITH THREE TABLESPOONS WATER,COVER AND COOK OVER MODERATE HEAT FO A FEW SECONDS UNTIL JUST WILTED.

DRAIN WHILE PRESSING LIQUID FROM LEAVES.

CH COARSLEY AND SET ASIDE.

IN A SEPERATE SAUCEPAN,COMBINE 1/2 CUP DRY WHI WINE AND 4 1/2 CUPS CHICKEN BROTH AND BRING TO A SIMMER.

MELT 4 TABLESPOONS UNSALTED BUTTER IN A LARGE SAUCEPAN,ADD 2 CUPS ARBORIO RICE AND STIR UNTIL RICE IS COATED.

LOWER THE HEAT AND BEGIN ADDING THE BROTH A LITTLE AT A TIM WHILE CONTINUOUSLY STIRRING,LETTING THE RICE ABSORB LIQUID BEFORE ADDING MORE.

THIS SHOULD TAK APPROXIMATELY 20 TO 25 MINUTES COOKING TIME.

WHEN ALL OF THE LIQUID HAS BEE USED CHECK FOR DONNESS,ADD MORE LIQUID IF NECESSARY,.

STIR IN 2 TABLESPOONS UNSALTED BUTTER AND THE CHOPPED SPINACH.

SEASON WITH SALT AND FRESHLY GROUN PEPPER AND SERVE VERY HOT.

TOP WITH FRESHLY GRATED PARMESAN CHEESE.

SERVES 6 TO 8.