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This recipe was uploaded by Maria Sorokina
Heat 1 tbs butter and 2 tbs olive oil in a medium heavy base pan. Set the pan over low heat. Add the shallot, garlic and celery and cook stirring occasionally for 15 minutes. The vegetables should soften, but shouldn't brown.
Increase the heat to medium. Add the rice and cook stirring for 1-2 minutes till it gets slightly transluscent. Pour in the wine and cook till most of the liquid evaporates.
Add the first laddle of stock. Cook stirring constantly till it evaporates. Then add the next laddle and cook stirring till it evaporates again. Repeat till the rice gets cooked and the overall texture gets creamy. This will take some 15 minutes. Cooling down risotto with thicken quickly. So at this stage you might make it a bit looser then you want it when served.
When the rice is cooked, turn off the heat. Stir in the spinach, gorgonsola, parmesan and 1 tbs butter. Season with salt and pepper.
Serve immediately, sprinkled with pine nuts and drops of olive oil. And don't forget about the glass of chilled dry white wine.