📖 Instructions

1. First, prepare your mise en place. Finely chop about 4 cups of fresh spinach, and grate about 1 cup of ricotta cheese. Set aside. Remember, the key to a good risotto is having everything ready before you begin!
2. Next, heat about 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1 chopped shallot and sauté until softened, about 2-3 minutes. Be careful not to burn the shallot; this can affect the flavor of your risotto. Gently, doesn’t have to be perfect!
3. Add 1 1/2 cups of Arborio rice to the pan and toast it for 2-3 minutes, stirring constantly. Toasting the rice is very important as it will add more flavor, texture and that luxurious texture we all want in our risotto. You’ll see the grains become slightly translucent around the edges—just lovely!
4. Now, it's time to start adding the broth. Begin with 1/2 cup of hot vegetable broth (or chicken broth if you prefer), stirring until it's absorbed by the rice. Continue adding the broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next. This process will take about 20-25 minutes. Don’t rush it; it takes time!
5. Once the rice is almost cooked but still has a slight bite to it (al dente), stir in the chopped spinach. Cook for about 1-2 minutes until the spinach has wilted. Stir occasionally to avoid burning the bottom. Careful now!
6. Remove the pan from the heat and gently stir in the grated ricotta cheese. The residual heat from the rice will melt the cheese. Season generously with salt, freshly ground black pepper, and a pinch of nutmeg. Stir everything together until it's nicely combined. Delicious!
7. Finally, serve the risotto immediately. Garnish with some fresh herbs such as parsley or basil and a drizzle of extra virgin olive oil if desired. Enjoy! This is where you get all the flavor and texture! Be creative and have fun!