Spinach Basil Risotto

Wash and clean the spinach and blanch briefly in salted water. Rinse, squeeze out and chop finely. Wash the basil, shake dry, pluck the leaves and chop finely as well.

Cut the pancetta into strips. Peel the shallot and chop finely. Sauté with the pancetta in hot Monini Bios olive oil for 1-2 minutes.

Add the rice, sweat briefly and deglaze with the white wine. Gradually pour soup in about 15-20 minutes, stirring occasionally, until the rice is cooked with a slight bite and the risotto is creamy.

Finally, stir the Parmesan cheese, butter, spinach and basil into the risotto and season with salt and pepper.

Divide risotto among warmed plates and serve sprinkled with Parmesan.

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