6-8 cups gf chicken or vegetable stock 3 Tablespoons unsalted butter ½ shallot, chopped 3 cups spinach, packed, washed and cut into strips Kosher salt and fresh ground pepper 1 Tablespoon olive oil 1 cup arborio rice ½ cup Parmigiano-Reggiano cheese
Add chicken or vegetable stock to a large saucepan and keep warm over low heat. In a large skillet, melt 1 Tablespoon butter and half of the shallots and cook until shallots are softened. Add spinach and toss until spinach is wilted. Season to taste with salt and pepper; remove from heat. In a medium saucepan, melt 1 Tablespoon butter and oil. Add remaining shallot and cook until softened. Add rice and cook until most of the rice turns opaque, but not brown. Add 1 cup of stock at a time; cooking and stirring until liquid has been absorbed. Continue adding stock until rice is al dente, thick and creamy; about 25 minutes. Add the wilted greens, remaining butter and cheese. Toss to blend. Season to taste with kosher salt and fresh ground pepper. Serve immediately.