Risotto with Prima Donna and spinach

Ingredients

1 litre chicken bouillon or water
1 shallot
0.3 oz. (10 g) butter for sautéing
10 oz. (300 g) risotto rice (arborio or carnaroli)
1 dl white wine
5 oz. (150 g) fresh spinach
1 oz. (30 g) butter, cut into cubes
2.5 oz. (75 g) freshly grated Prima Donna
Sea salt and freshly ground pepper
Finely grated zest and juice of 1/2-1 unsprayed or organic lemon

Preparation method

Bring the bouillon or water to a boil in a pot. Chop the shallot and sauté in a little butter until clear and tender without browning. Add the rice, sauté for a few more minutes, and then add the white wine. Bring to a boil. Gradually add boiling bouillon or water, making sure the rice is covered at all times, and stir continuously. Let the rice boil for 15-18 min. until tender but firm. It is important to season with salt while boiling so that the salt boils with the rice (but not too much if your bouillon is very salty). Pick off the stems and wash the spinach thoroughly and drain in a colander. Chop the spinach into slices with a sharp knife. Remove the rice from the heat and stir in the cubed butter and grated Prima Donna until a smooth and creamy consistency is reached. Stir the spinach into the warm risotto until wilted. Season to taste with salt, pepper, and the lemon zest and juice. Serve the risotto immediately while it still has its soft consistency and firmness.