Risotto Mille E Una Notte Recipe

Directions:

1. To make the spinach puree: stem the spinach; rinse very well and pat dry.
2. Blanch leaves in boiling water for two minutes; transfer to cold water to stop the cooking process.
3. Drain well and whirl in a food processor or blender until smooth.
4. To make the risotto: Bring the stock/broth to a simmer in a large saucepan.
5. In another pan, melt 3/4 cup of the butter over medium heat and cook the onion for five minutes until golden and translucent.
6. Add rice and stir for a minute to coat the rice with butter.
7. Add wine and cook for five minutes or until wine is mostly evaporated.
8. Add carrots, diced prosciutto and mushrooms along with 1/2 cup of hot chicken broth; cook stirring constantly until broth has evaporated.
9. Repeat, adding 1/2 cup of hot stock at a time.
10. When the rice has cooked for about 15 minutes, add peas and spinach puree.
11. Continue to cook, adding broth until rice is al dente.
12. When the rice is done, add remaining 1/2 cup of butter and all the grated cheese.
13. Adjust seasonings.
14. Garnish each bowl with a couple of whole slices of prosciutto.