500 g Carnaroli or Arborio rice
4 tablespoons of extra virgin olive oil
1 liters and a half of boiling vegetable broth (llo goes to die)
1 shallot, chopped
1/2 bichiere white wine
salt and pepper q.b
300 g ricotta
2 tablespoons milk
80 grams of spinach and chopped
2 tablespoons chopped basil and parsley
4 tablespoons of Parmesan cheese
Heat the oil in a saucepan and let dry on low heat the chopped shallot. If proof were needed, add a bit Žof water. When the shallots become transparent, Unitech that you will toast the rice for a couple of minutes, stirring constantly. Soak the rice first with the wine, let it evaporate, and then with 2 ladles of hot broth; always mixed, and when this will be almost absorbed, aggiungetene another 2 ladles. This operation will be repeated 3 or 4 times. After 15 minutes, you have to taste the rice very frequently to be sure they do not overcook. If the beans are still hard, add half a ladle of broth at a time and let it finish cooking. As you may have noticed I am not speaking of salt because I do not know if you have used the broth is very salty or not. However, it is best to add it and in the end, rather than presenting a risotto too salty.
During cooking the rice in a saucepan dissolve the cheese with a little milk and mix the basil, parsley, chopped spinach, salt and pepper. When the rice is cooked, remove from the heat, "thicken" with the ricotta mixture, season with Parmesan cheese and serve immediately.