Spinach Risotto
Ingredients
- 8 ounces cold Taleggio (you can use Fontina or Brie instead, just remove the rind)
- 10 ounces/8 packed cups spinach, any thick stems removed
- 6 tablespoons unsalted butter
- 1 medium red onion, finely diced
- 3 cups finely diced celery
- 2 garlic cloves, finely grated or mined
- 1 1/2 cup Arborio rice
- 1 teaspoon fine sea salt, more as needed
- 3 1/2 cups good vegetable or chicken stock
- 3/4 cup dry white wine
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