DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
1 LB. SPINACH, COOKED AND CUT
2 SMALL ONIONS, CHOPPED
5 TBLSPOONS UNSALTED BUTTER
1 LB. WHITE RICE, NOT PARBOILED
2 QUARTS BOILING SALTED WATER OR VEGETABLE BROTH
3 OZ. (90 GR.) FRESHLY GRATED PARMIGIANO REGGIANO CHEESE
SALT TO TASTE
RECIPE
PLACE THE BUTTER AND ONIONS IN A LARGE PAN OVER MEDIUM HEAT
WHEN THE ONION BROWNED, ADD THE SPINACH AND STIR
ADD THE RICE AND STIR. LET THE RICE COOK ABOUT 2 TO 3 MINUTES STIRRING CONSTANTLY
ADD ONE TO TWO LADELS OF WATER OR AT A TIME, AND LET EVAPORATE AFTER EACH ADDITION, STIR
ONCE THE RICE IS COOKED, ADD THE PARMIGIANO CHEESE (YOU MAY ADD A LITTLE MORE BUTTER ALSO, OPTIONAL) AND STIR. LET STAND, COVERED, ABOUT FIVE MINUTES BEFORE SERVING
SERVE HOT WITH MORE GRATED (AND SHAVED, OPTIONAL) PARMIGIANO REGGIANO CHEESE, VERY CREAMY, ENJOY AND BUON APPETITO!!