Pandora wrote:
>> This morning I made RISOTTO AGLI SPINACI.
>> (Very simple to do)
>> here is the photos:
>>
>> http://tinypic.com/9ar583.jpg
>> http://tinypic.com/9ar603.jpg
>>
>> Recipe for 2 persons:
>> 200 grammes of yellow rice (I use riso Flora);
>> 25 grammes of butter
>> 3 teaspoons of EVOO;
>> 1 onion chopped
>> 3 cubes of frozen spinach;
>> 1.5 litres of hot broth;
>> 3 teaspoons of salt
>> 1 tea spoon of white pepper
>> 1 dusting of nutmeg
>> 30 grammes of Reggiano (I put a cheese called "Castelmagno");
>> -----------------------
>> Boil the spinach and when cold, squash and mince them.
>> Put on the fire a pot with broth and when it is hot turn off the
>> fire.
>> In a large frying pan put oil and butter. When the butter is
>> liquefied put the onion and when this one become trasparent and soft
>> add the spinach. Mix and season with salt, pepper and the nutmeg,
>> then add the rice.
>> Mix with a wood spoon adding few broth little by little (when broth
>> is absorbed from the rice you add another ladle).
>> Continue to mix till the rice is ready (about 15 minutes).
>> At the end turn off the fire, put the grated cheese and mix again.
>> Your Risotto agli spinaci is ready. Very good if you like vegetables!

My first impression on reading this recipe was to hold off on boiling the
spinach. I was thinking about chopping it and then adding it at the end.
The heat from the rice would wilt it. I was thinking flavour wise and it
would pack more of a punch and the colour may be more brilliant as well.
Have you tried that?

Debbie