Spinach and Two Cheese Risotto

1. 1

   Heat the broth over low heat, keeping it hot but not boiling.

2. 2

   Melt the butter in a heavy bottom pan.

3. 3

   Add the rice and stir for a few minutes toasting it lightly in the butter.

4. 4

   Add one ladleful of hot broth at a time, stirring until absorbed before adding another.

5. 5

   In another pan boil the spinach, drain and chop.

6. 6

   Add the spinach, prosciutto and fontina (or mozzarella) when the the rice is halfway done (about 10-12 minutes).

7. 7

   Continue adding broth.

8. 8

   When almost done, add the Parmigiano and meet drippings.

* Per serving · 4 servings · Values may vary.

No additional tips available.