Creamy Italian Spinach Risotto

In a pot, bring water to a boil, salt it, then immerse the fresh spinach for 1 minute. Immediately transfer it to ice water to preserve its vibrant color. Squeeze out the water thoroughly and place it in a blender. Add 20 g grated Parmesan, a pinch of salt, 1 tablespoon of olive oil, and a little cooking water from the spinach. Blend until smooth and creamy, then set aside.

In a deep pan, melt about 40 g of butter with a little olive oil over low heat.

Clean the shallots, finely chop them, and add them to the pan. Sauté until translucent, then add the crushed garlic. Sauté for another 1 minute. Add the rice and sauté, stirring constantly, until the grains become translucent. Pour in the wine, add the fresh thyme, salt, and pepper. Let the wine almost completely evaporate. Then gradually add the hot broth: one ladleful at a time, and wait until the rice absorbs the liquid before adding the next. Continue this until the rice is 'al dente' (soft on the outside, still slightly firm to the bite on the inside). Finally, remove from heat, stir in the spinach cream, the remaining grated Parmesan, and the diced remaining butter. Mix well until a perfectly creamy consistency is achieved.