Spinach Italian Creamy Risotto

INSTRUCTIONS

• 1
  Put water in a pot, salt it, and bring to a boil. Submerge all the spinach in the boiling water and let it cook for 1 minute. Then remove it and submerge it in a bowl of ice water to cool. Squeeze it well and put it in a blender. Add 20 g of Parmesan, a pinch of salt, 1 tablespoon of oil, and a little water where the spinach was blanched. Blend everything into a smooth cream and set aside for now.
• 2
  Put approximately 40 g of butter and a little olive oil in a deep pan and let it heat on a low setting.
• 3
  Peel the shallot, chop it finely, and add it to the pan. Sauté until translucent, then add finely chopped garlic. Sauté everything for about 1 more minute. Add the rice and lightly sauté it while stirring constantly. The rice grains should start to become translucent. Add the wine, fresh thyme, a little salt, and pepper. Stir and let the wine almost completely reduce over low heat. Then gradually add hot broth to the pan. Always add one ladle, stir, and wait until almost all the liquid is absorbed by the rice. Continue this way until all the broth is used and the rice is cooked al dente. Then remove the pan from the heat, add the spinach cream, the rest of the grated Parmesan, and the remaining butter cut into cubes. Mix everything well into a creamy consistency.