(More recipes and information about onions are available at Periandsons.com)
5 cups chicken stock
3 tablespoons butter
2 tablespoons olive oil
¼ cup finely diced shallots
1 plump garlic clove, minced
¾ cup red onion, coarsely diced
2 cups Arborio rice
½ pound trimmed spinach leaves, well washed
½ cup freshly grated Parmesan cheese
Pinch freshly grated nutmeg
Kosher salt and freshly ground white pepper
Put stock in a small saucepan and bring to a boil, reduce heat, and keep hot.
In a heavy-bottomed, non-aluminum pot over medium-low heat, combine 2 tablespoons of butter and olive oil. When butter melts, add shallots and garlic and sauté until shallots
are translucent, 1 to 2 minutes. Add onion and rice and sauté, stirring often, until rice is well coated with oil, about 3 minutes.
Begin adding hot stock to rice, a ladleful at a time, stirring constantly and scraping bottom and sides. Keep heat at medium to medium-low. As liquid is absorbed, add another ladleful of stock. Add spinach after the third ladleful and keep stirring. Resume adding stock; this process will take 20-25 minutes. When rice is quite creamy and firm to the bite, stir in remaining 1 tablespoon of butter, cheese, and nutmeg.
Add salt and pepper to taste.
Stir thoroughly and serve.
