Creamy Spinach Risotto with Parmesan

Bring a pot of water to a boil and salt it. Blanch the fresh spinach leaves in the boiling water for about 1 minute. Immediately remove the spinach and shock it in a bowl of ice water to preserve its vibrant green color. Squeeze the spinach well and place it in a blender. Add 20 g of the Parmesan, a pinch of salt, 1 tbsp olive oil, and a splash of the blanching water. Blend everything into a smooth cream and set aside.

In a deep pan, melt about 40 g butter and a splash of olive oil over medium heat. Peel and finely dice the shallots and sauté them in the pan until translucent. Add the finely chopped garlic and sauté for another minute.

Add the Arborio rice and sauté until translucent, stirring constantly. Deglaze with white wine, add fresh thyme, salt, and pepper. Let the wine reduce almost completely.