Risotto with Spinach
Risotto con gli Spinaci
Clean, boil the spinach.  Squeeze them   and chop finely.
Bring the broth to a simmer.
In a saucepan put 2 tablespoons extra-virgin olive oil and 2 tablespoons butter, and turn heat to medium.
When the butter starts foaming, add onion and garlic. Sauté until the onion is soft and translucent.
Add rice, stir for about 2 minutes, add salt, pepper, and wine, and stir to evaporate.
Add spinach and 1/4 cup broth. Stir to avoid the rice to stick.
When the rice has absorbed the liquid, add 1 more ladle of broth. Repeat this step of adding the broth and stirring keeping the rice at the consistency of a dense paste.  
After about 18 more minutes add the rest of the butter, cream, and parmigiano reggiano cheese, and continue stirring and adding broth.
The rice will be ready in about 20 - 25 minutes, when “al dente”, firm but not too soft or overcooked. Cooking time may vary. Serve warm.

1 lb (500 gr) spinach

5 cups (appriximately 1 liter) broth

2 tablespoons extra-virgin olive oil

3 tablespoons (50 gr) butter

1 medium onion, chopped

1 garlic clove, finely chopped

1-1/2 cup (300 gr) Arborio rice

salt and pepper

1/2 cup (120 cc) dry white wine

1/3 cup (80ccc) heavy cream

4-5 tablespoons parmigiano reggiano cheese, freshly grated