Spinach and Hazelnut Risotto

1. 1

   Saute the garlic and onions, then add the Arborio and barley as directed in the master recipe, #312, and cook for another minute or two.

2. 2

   Add the wine or first cup of stock, then cook until starchy and almost al dente, ladling in the stock as necessary.

3. 3

   Add the spinach, separating it as you drop it into the pot, and season with salt, pepper, and nutmeg.

4. 4

   Stir in the grated cheese and adjust the seasonings.

5. 5

   Serve the risotto in shallow bowls with toasted hazelnuts, Gorgonzola crumbles, and parsley on top.

No additional tips available.