 |
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. |
|
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 puríe using a food processor. |
|
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 puríed spinach to the rice. |
|
Stir soft ricotta, grana padano cheese and butter into the rice. Salt to season. |
|
Turn off heat and cook for another minute or so. At this point, the rice should have a creamy consistency. |
|
Plate and drizzle with extra virgin olive oil. Serve immediately. |
