Cleanse the spinach, wash them (or use the
already washed ones), put them into a saucepan with very
little water, just to cover its bottom.
•
Cook for 10 minutes. Let the spinach cool, squeeze a
little and mash them.
•
Add a ladle of stock to the mashed spinach, some salt,
grated nutmeg and go on cooking.
•
In another saucepan, heat half of the butter with oil
and fry the onion until golden brown. Add, stir and toast
the rice. Then add a ladle of boiling stock, and once it
has been absorbed by the rice, pour in the mashed spinach.
•
Whenever the rice dries up, a ladle of stock needs to
be added.
Once the rice is cooked (better if it is underdone), whisk
it with a little of butter and grated Parmesan cheese.
•
Leave to stand for 3 minutes and serve hot.
Drink suggestions
We suggest a good white wine: “Fiano di Avellino” or
a “White Pinot”.
(1) Boil a carrot, an onion, a stem of celery and a little tomato
in slightly salted water for half an hour.
