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Bring salted water to a boil in a pot and add Arborio rice. Stir constantly for the first minute to prevent the rice from sticking to the pot. |
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In another pot, add spinach along with 1/4 cup of water and cook for a few minutes. Once spinach has softened, remove from heat and purķe using a food processor. |
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Cook rice for approximately 12 minutes or before the rice gets to the al dente stage. Pour most of the water out of the pot, leaving a small amount of water behind with the rice. Add purķed spinach to the rice. |
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Stir soft ricotta, grana padano cheese and butter into the rice. Salt to season. |
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Turn off heat and cook for another minute or so. At this point, the rice should have a creamy consistency. |
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Plate and drizzle with extra virgin olive oil. Serve immediately. |
