Add chicken stock	Stir in spinach, sun-dried tomatoes

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Risotto With Spinach, Sun-Dried Tomatoes, Pine Nuts and Fontinella Cheese

Source: St. Louis Post-Dispatch, November 24, 1991

Yield: 4 to 6 servings

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Ingredients

• 1 carrot, peeled

• 1 rib celery, cleaned

• 1 small yellow onion

• About 2 Tbsp olive oil

• 2 Tbsp unsalted butter, divided

• 1 Tbsp minced garlic

• 1 (1-lb) bag Arborio rice

• 1 cup white wine

• 1 to 2 cups chicken stock

• 1 cup chopped fresh spinach

• 1/2 cup chopped sun-dried tomatoes

• 1/2 cup toasted pine nuts

• 1/2 cup grated fontinella cheese

• 1/4 cup grated Parmesan cheese

• Salt, to taste

• Pepper, to taste

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Preparation

Mince carrot, celery and onion by hand or in food processor. Set aside.

In a large, heavy skillet, heat oil, 1 tablespoon butter, garlic and minced vegetables. Cook until onions release their aroma.

Add rice; mix thoroughly with vegetables. Add white wine. Add about half the chicken stock. Cook over low heat, stirring continuously, about 8 to 10 minutes.

Slowly stir in spinach, sun-dried tomatoes, pine nuts and fontinella, stirring after each addition. Add more stock as needed, continuing to cook rice until liquid is absorbed, about 20 minutes, or until desired consistency is reached. (Chefs at Cafe Zoe cooked mixture until it was a thick, soupy texture.)

When liquid is absorbed by rice, add remaining 1 tablespoon butter and Parmesan cheese. Season with salt and pepper. Serve immediately.