Tuscan Risotto with Spinach

In a sauce pan, bring the stock to a boil, then reduce the heat to maintain a very slow simmer.

Meanwhile , in a heavy saucepan over low heat, warm the olive oil. Add the onion and greens and fry gently, stirring frequently, about 5 minutes.

Add the rice, stir well and allow the flavors to blend for a few minutes.

Add a ladleful of warm stock to the rice so that it is just covered with liquid; stir well. As the liquid is absorbed, add a little more stock, stirring after each addition. The rice should never be allowed to become dry. It should constantly be just covered with liquid.

Exactly 15 minutes after you began adding the stock, remove the saucepan from the heat, stir in Parmesan cheese and season to taste with salt and pepper.

Cover and let stand for precisely 2 minutes. The rice should be tender but firm and the risotto should flow without being runny. You may not have needed all of the stock. Any leftover stock can be refrigerated or frozen for another use.

Pour risotto into a bowl and serve immediately. Enjoy!