Spinach Italian Creamy Risotto

Put water into a pot, salt it, and bring it to a boil. Submerge all the spinach into the boiling water and let it cook for 1 minute. Then remove it and immerse it in a bowl of ice water to cool down. Squeeze it well and put it into a blender. Add 20 g of Parmesan, a pinch of salt, 1 tbsp of oil, and a little of the water where the spinach was blanched. Blend everything into a smooth cream and set aside for now.

In a deep pan, add approximately 40 g of butter and a little olive oil and let it melt over medium heat.

Peel the shallot, chop it finely, and add it to the pan. Sauté until translucent, then add the finely chopped garlic. Sauté everything for about 1 more minute. Add the rice and lightly sauté it, stirring constantly. The rice grains should start to become translucent. Add the wine, fresh thyme, a little salt, and pepper. Stir and let the wine reduce almost completely over low heat. Then gradually add hot broth to the pan. Always add one ladleful, stir, and wait until almost all the liquid is absorbed by the rice. Continue this way until all the broth is used and the rice is cooked al dente. Then remove the pan from the heat, add the spinach cream, the remaining grated Parmesan, and also the remaining butter cut into small cubes. Mix everything well until it reaches a creamy consistency.