Submitted by Fannie Hesser, Altoona
1 1/2 pounds fresh spinach, washed
3 tablespoons extra virgin olive oil
1 small onion, minced
2 garlic cloves, minced
1/2 cup risotto rice
1 1/4 quarts chicken stock
Salt and pepper to taste
4 tablespoons Pecorino cheese to serve (optional)
Place spinach in a large pan with just the water that clings to its leaves after washing (Add a large pinch of salt -- optional). Heat gently until spinach wilts. Remove from heat and drain, reserving any liquid. Use a knife to chop spinach finely. Heat oil in a large sauce pan; add onion and garlic. Cook for 4 to 5 minutes until soft. Stir in the rice until well coated. Pour in the stock and reserved spinach liquid. Bring to a boil; lower the heat and simmer for 10 minutes. Add the spinach and cook for 5 to 7 minutes longer, until the rice is tender. Season with salt, pepper and grated cheese, if desired.
