Spinach Italian Creamy Risotto

INSTRUCTIONS

• 1
  Put water into a pot, salt it, and bring it to a boil. Submerge all the spinach into the boiling water and let it cook for 1 minute. Then remove it and plunge it into a bowl of ice water to cool. Squeeze it well and put it into a blender. Add 20 g of Parmesan, a pinch of salt, 1 tbsp of oil, and a little of the water where the spinach was blanched. Blend everything into a smooth cream and set aside for now.
• 2
  In a deep pan, add approximately 40 g of butter and a little olive oil and let it melt over medium heat.
• 3
  Peel the shallot, finely chop it, and add it to the pan. Sauté until translucent, then add the finely chopped garlic. Sauté everything for about 1 more minute. Add the rice and lightly sauté it, 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 reduce almost completely over low heat. Then gradually add hot broth to the pan. Always add one ladleful, stir, and wait until almost all the liquid is absorbed into the rice. Continue this way until you use all the broth and the rice is cooked al dente. Then remove the pan from the heat, add the spinach cream, the remaining grated Parmesan, and also the remaining butter cut into cubes. Mix everything well until it reaches a creamy consistency.