4 tbsp. butter
2 tbs. extra virgin olive oil
1 yellow onion –diced
2 qt. chicken stock –hot
1 c red wine
1/3 c Parmigiano reggiano –grated
1 1/3 c. risotto rice like Arborio or Carnaroli
5 c baby spinach
2 c cherry tomatoes -halved
Sea salt and freshly cracked black pepper to taste
A nice grating of nutmeg
1 c goat cheese –crumbled
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 then add the red 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.
3) Once the rice is tender remove from flame and stir in remaining tbsp. of butter and the cheeses.
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 and the fresh cherry tomatoes. Serve warm.