Spinach and Artichoke Risotto
4 tbsp. butter
2 tbsps. Extra alight olive oil
1 yellow onion –diced
2 qt. chicken stock –hot
1 c dry white wine
15 oz. can artichoke hearts –quartered & drained
5 c baby spinach
1/3 c Parmigiano reggiano –grated + more to taste
1 1/3 c. risotto rice like Arborio or Carnaroli
Sea salt and freshly cracked black pepper to taste
Nutmeg –freshly grated
1) Heat up 3 tbsps. Of the butter in a large heavy bottom sauté pan. Add the onions with a pinch of salt and sauté until they start to soften about 5 minutes. Add the rice and allow to toast for a few minutes until opaque. Add the wine and simmer until absorbed almost completely.
2) Start adding the stock a ladle at the time, just enough to cover the rice. When almost all of it is absorbed add more stock and stir often. Half way through the cooking process stir in the artichokes.
3) Once the rice is tender remove from flame and stir in remaining butter and cheese. Adjust seasonings with salt and pepper and keep warm.
4) Meanwhile in a large skillet heat up the olive oil and sauté the spinach with a pinch of salt until wilted, about 5 minutes. Finish with a nice grating of nutmeg then fold it in the cooked risotto together with all the juices. Serve warm with extra cheese on the side.