Spinach Risotto

This risotto is a must with the Chicken Saltimbocca.

Ingredients

• 4 1/2 cups reduced-sodium chicken stock
• 4 tablespoon butter, at room temperature
• 1/2 cup of frozen spinach - thawed
• 1 cup finely chopped onion
• 1 minced garlic
• 1 1/2 cups Arborio rice
• 1/4 cup white vinegar
• 1/2 cup grated Parmesan
• Salt and pepper

 Directions

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In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add spinach and garlic and stir for 1 1/2 minutes. Add the rice and stir to coat. Add the vinegar and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter season with salt and pepper, to taste.