1999 SPINACH RISOTTO

1/2 pound spinach
6 tablespoons unsalted butter
2 cups Arborio rice
1/2 cup dry white wine
4 1/2 cups chicken stock
Salt, freshly ground pepper
1/2 cup (2 oz.) freshly grated Parmesan cheese

Remove stems from spinach. Discard any tough leaves as well. Rinse well and place in a saucepan with water still clinging to the leaves. Cover and place over medium heat until just wilted, about 1 minute. Drain well, pressing any liquid from the leaves. Chop coarsely; set aside.

In a large saucepan over medium-low heat, melt 4 tablespoons of butter. Add rice. Stir until coated with butter, about 2 minutes.

In another saucepan, combine wine and stock and bring to a simmer. Reduce heat under rice to low. Stirring continuously, begin adding hot liquid to the rice a ladleful at a time. Stirring often, let the rice absorb the liquid before adding more.

When all of the liquid is absorbed, the kernels are tender but still firm at the center and the rice is creamy and smooth, the risotto is ready. Total cooking time should be about 20 minutes. If rice is too firm, add more hot stock or water and cook a little longer. Then stir in remaining 2 tablespoons butter and the chopped spinach. Season to taste with salt and pepper.

Spoon into warmed individual bowls and top with Parmesan. Serves 6 to 8.

— From Celebrating thePleasures of Cooking by Chuck Williams, Williams-Sonoma