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This recipe was uploaded by DebDiMaggio
Lower the heat and add the spinach.
when the spinach has all wilted downadd the wine and saffron and then add the rice with a ladel of stock.
You should keep the pan on stock warm on a ring next to the pan you're cooking in, both at a low heat. This way the rice keeps cooking, if the stock is cold, you're stopping the rice from cooking every time you add it on.
When the stock evaporates add one more ladel, keep doing this till the rice is cooked. Switch off the heat and at this point add the parmesan and almonds and mix well. Let the rest of the liquid evaporate and let the rice rest 5 mins, so the flavours sink in.