A risotto recipe with finely chopped spinach and ricotta that is smooth and slightly grainy. The egg is the icing on the top.
1cupcarnaroli or arborio rice
2cupsvegetable or chicken broth
Parmigiano Reggiano cheese
salt and pepper
1 1/2tablespoonsolive oil
Chop the onion fine. Wash the spinach, and grate the Parmigiano Reggiano cheese.
Heat 1/2 tablespoon of olive oil in a Dutch oven and add the chopped onion. Cook the onion until soft and translucent. Add the rice and stir until thoroughly coated in oil. Add the wine and allow this to be absorbed by the rice.
Add the broth to the rice and cook over medium heat. Stir occasionally until all the stock is absorbed.
Cook the spinach in a separate pot with 1/3 cup of water and cook just a few minutes. When the spinach is soft, remove it from the heat and puree it in a food processor or just use a knife to cut is as fine as possible.
When the rice is about done, add the spinach and cook a few more minutes.
Add the ricotta to the rice and stir until uniform and creamy. Add salt and pepper to taste.
Fry the eggs, sunny side up.
Plate the risotto, sprinkle with olive oil and put fried egg on top.