I added shrimpies to it, and used leeks instead of shallots - it was unbelievably yummalicious. M&M, you’re a culinary genius…
Ingredients
4 cups chicken stock
1/4 c. butter
1 T olive oil
2 shallots, finely chopped (I used two leeks, sliced thin to the green part)
1 1/4 c. arborio rice
1 bag or box spinach, torn
Grated zest and juice of one lemon
1 cup freshly grated Parmesan cheese
salt and pepper to taste
Directions
Heat the stock in a saucepan until it’s simmering. Melt half the butter and the olive oil in a large pan, and saute for three minutes until golden. Add the rice and stir well to coat the grains thoroughly. Add a ladleful of stock, enough to cover the rice, and stir well. Simmer gently and continue to stir, adding more stock as it is absorbed, one ladle at a time. Reserve one ladle.
Just before your rice is as tender as you’d like, stir in spinach, lemon zest and juice, reserving a little lemon zest for garnishing. Season with salt and pepper. Increase the heat, stir well, then add the remaining stock and butter. Allow to cook for a few minutes, then add half the Parmesan and mix well. Add shrimp and heat through. Serve sprinkled with remaining Parmesan and lemon zest.