Risotto with Spinach and Walnuts

For the risotto with spinach and walnuts, steam the spinach for a few minutes until soft. Drain well, squeeze out the remaining liquid and then finely chop the spinach.

Melt half the butter and sauté the bacon and onion in it until the onion is soft and translucent.

Add the Riso Gallo Arborio and stir until the rice grains are translucent and hot through and through. Deglaze with the white wine and stir everything well.

Then add a first ladle of hot stock and stir until the rice has completely absorbed the liquid. Only then add another ladle of stock.

Cook the rice in this way until it is half cooked after about 10 minutes.

Then stir in the chopped spinach and season with salt and pepper.

Continue cooking the rice in the manner described until the risotto is soft and creamy, but the individual grains are still firm to the bite.

Remove the pot from the heat and stir in the remaining butter, walnuts and Parmigiano. Let the risotto rest with the lid on for about 2-3 minutes.

Then immediately arrange the risotto with spinach and walnuts on a warmed plate and serve.

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