By Nancy Caivano
6 tbsp. olive oil
5 cloves garlic, chopped (or 1 tbsp. jar chopped garlic)
1 large bunch spinach, washed well,
stems removed, leaves chopped
1 onion, chopped
1 red bell pepper, seeded and finely chopped
2 cups arborio rice
1/2 tsp. red pepper flakes
1/2 cup dry white wine
4 cups simmering chicken broth
1/2 cup sliced, black olives (Kalamata if you can find them)
1 cup mozzarella, grated
4 tbsp. butter
3/4 cup pecorino Romano cheese (or Parmesan)
1/4 cup chopped parsley
Heat 2-tbsp. olive oil in a large skillet over medium-high heat. Add garlic and sauté until garlic just begins to turn golden brown. Add spinach, and sauté, stirring occasionally, until spinach is wilted. Season with salt and pepper, and remove from heat.
In large saucepan, heat 4-tbsp. olive oil over medium-high heat. Add onion, bell pepper, and red pepper flakes. Sauté 5 minutes. Add rice and sauté for 3 minutes more. Add wine, stirring constantly until entirely absorbed. Add stock, 1/2 cup at a time until absorbed, before adding next addition. After 4th addition of stock, begin tasting rice—rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not need all of the stock. When fourth addition of stock is absorbed, add spinach and olives.
When last addition of stock is absorbed, remove from heat; stir in mozzarella, grated cheese, butter, & parsley. Season with salt and pepper. Stir until mozzarella melts, and serve immediately.
This page created December 1998
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