Creamy Spinach Risotto, Italian Style

Bring water to a boil in a pot, salt it, and bring it to a rolling boil. Submerge all the spinach in the boiling water and let it cook for 1 minute. Then remove it and plunge it into a bowl of ice water to cool quickly and retain its vibrant green color. Squeeze out the water thoroughly and place it in a blender. Add 20 g of grated Parmesan, a pinch of salt, 1 tablespoon of olive oil, and a little of the blanching water. Blend everything until you get a smooth cream and set it aside.

In a deep pan, add about 40 g of butter and a little olive oil and let them heat over low heat.

Peel the shallot, chop it finely, and add it to the pan. Sauté until translucent, then add the finely chopped garlic. Sauté for about 1 more minute. Add the Arborio rice and sauté gently, stirring continuously, until the rice grains start to become translucent at the edges. Add the white wine, fresh thyme, a little salt, and pepper. Stir and let the wine reduce almost completely over low heat. Then start gradually adding the hot chicken broth, one ladleful at a time. Stir and wait until almost all the liquid is absorbed by the rice before adding the next ladleful. Continue this process until all the broth is used and the rice is cooked 'al dente'. Finally, remove the pan from the heat, add the previously prepared spinach cream, the remaining grated Parmesan, and the remaining butter cut into cubes. Mix everything well until you get a creamy and smooth consistency. Serve immediately.