Serves 4 Difficulty
1 Tablespoon olive oil 1 shallot, minced 1/2 cup onion, chopped 1 cup fresh spinach, chopped and packed 1 Tablespoon fresh basil, chopped 1 cup aborio rice 1/4 cup vermouth About 6 cups gf chicken stock Salt and fresh ground pepper 1 Tablespoon butter 1/2 cup parmesan cheese
Add chicken stock to a saucepan and heat over low heat. Keep stock over low heat while you prepare rice mixture.
In a large, heavy saucepan, heat oil over medium-high heat. When hot, add shallots and onions and saute until onions become translucent. Add spinach and saute until it wilts. Add basil and rice and cook until rice begins to turn opaque. Add vermouth and cook until vermouth evaporates. Reduce heat setting to low. Add about 1 cup of hot stock and cook and stir until liquid evaporates. Continue adding stock and cooking and evaporating until rice is cooked and somewhat still firm. Stir in butter and parmesan cheese. Season to taste with salt and pepper. Serve immediately.