Rice and spinach
Instructions
Clean the spinach, wash repeatedly until remove Earth from the leaves, then boil them with very little water.
Drain, squeeze and then spinach chopped with a knife or very sharp Crescent.
Let them cook at the fire with a knob of butter and a clove of garlic.
If you like you can add a little grated nutmeg.
When the spinach is seasoned rice, mixed together and then add the boiling stock.
If you are not at the disposal of the meat broth you can combine boiling water and a nut meat.
Cook the rice, enough heat to the Pan, for about 20 minutes.
Add more hot water or broth if the soup tends to be too dense.
Taste to adjust salt and add a pinch of pepper.
Turn off the heat under the rice al dente, add the Parmesan cheese and the remaining butter.
Stir and then let it sit by covering the pan.
After a few minutes scodellate and serve.
