Risotto

This is an awesome recipe. And it tastes as good as it looks! The recipe suggests measuring out all the ingredients beforehand and putting them in small bowls so they are ready to add asap, since you have to stir almost constantly.

What you need:
3 cups chicken broth, warmed
4 tablespoons butter
1/2 small onion, finely chopped
1 cups Arborio Rice (short grain Italian rice)
1/2 cup dry white wine
1/2 cup grated Parmesan Cheese
1 cup chopped spinach (You may want more chopped spinach if you want to serve the risotto OVER the spinach like we did in the picture)

What you need to do:
Heat the broth in a small saucepan and keep warm over low heat. Melt butter in a large saucepan and sautee the onion over medium high heat for 3-4 minutes. Stir in the rice and sautee a minute more. Reduce to medium heat and add the wine. Cook while stirring until the liquid is mostly absorbed (3-4 minutes). Add about 1.5 cups of the warm broth to the rice and cook, while stirring, until it is mostly absorbed (7-8 mins). Add spinach and continue cooking and stirring, adding broth in slowly, as the liquid is absorbed. After 7-8 minutes the rice should be al dente or tender but still firm to the bite. At this point, the rice should have a moist creamy consistency (if its too dry, add more broth). Finally stir in Parmesan Cheese and mix well and quickly.