Spinach and Fresh Basil Risotto

This dish was a gift, pure and simple.  We had moved to Florida, didn't know a soul, and the kids across the street who came to play with my kids soon drew me into a friendship with their mom.  The kind of friendship where, at 4 pm on any given weekday, I could wander into her kitchen, lift the lids to the pots on the stove, and find out what was for dinner.  I often went home with either the recipe or the simple directions to make the same myself in the following days.  For my birthday that year Janet gave me a copy of the cookbook from which most of her inspiration came.  She handed it to me after we had boarded up our windows and joined her family to take shelter for our very first hurricane party, (for hurricane Floyd, which missed us but went on to "party"all over North Carolina).  We shared some memorable meals and heartfelt conversations around the kitchen table.  Though our friendship lasted only as long as we lived there, it was a dear, blessed time, and I think of Janet every time I stir up this marvelous risotto.

This is a high-maintenance dish to make, with constant stirring and the extreme need to be served immediately.  Don’t begin until everyone is ready to sit down and eat, and be sure to have someone standing ready to take over the stirring for a spell if needed. 

All hands on deck- this is worth the effort!

1 lb. fresh Spinach or 4 oz. frozen chopped Spinach, thawed

6 C Chicken Broth, preferably homemade

5 Tbsp. Butter

1 small Onion, finely minced

¼ lb. sliced Pancetta or Prosciutto, finely diced

2 C. imported Italian Arborio Rice

1 C dry White Wine

10 to 15 fresh Basil leaves, julienned

Salt to taste

1 C freshly grated Parmigiano

If using fresh spinach, remove the stems and wash it well under cold running water.  Put the wet spinach into a large saucepan with a pinch of salt and 1 cup cold water and cook over medium heat until the spinach is tender, 3 to 4 minutes.  If using frozen spinach, cook according to package directions.  Drain the spinach well and chop very fine by hand or in a food processor, (being careful not to puree).  Set aside.

Heat the broth in a medium-size saucepan and keep it warm over low heat on the burner behind the one on which you will be cooking the risotto.

Melt 4 tablespoons of the butter in a large, heavy saucepan over medium heat.  When the butter foams, add the onion and cook, stirring, for 3 to 4 minutes, until soft.

 Add the pancetta and cook until it’s lightly golden, about 2 minutes. 

Add the rice and cook until it is well coated with the butter, onion and pancetta, about 1 minute. 

Add the wine and cook, stirring constantly, until the wine is almost all reduced. 

Add just enough broth to barely cover the rice and cook, stirring, still over medium heat, until the broth has been absorbed.  Continue cooking the rice in this manner, adding broth and stirring until it’s absorbed, until the rice is tender but still firm to the bite, about 15 to 16 minutes. 

Stir in the spinach and basil and mix well to combine. 

Season lightly with salt, then stir in the remaining tablespoon of butter and ½ a cup of the parmigiano.  Mix well and quickly.  At this point the rice shuld have a moist, creamy consistency.  Serve at once with additional parmigiano.