Rice And Spinach

Preparation:

Preparation: Clean the spinach, wash it repeatedly until all the earth has been removed from the leaves, then boil it with very little water. Drain, squeeze and then chop the spinach with a very sharp knife or crescent. Brown them on the fire with a knob of butter and a clove of garlic. If you like, you can add a little grated nutmeg. When the spinach is well flavoured, add the rice, mix and then add the boiling stock. If you don't have meat broth available, you can add boiling water and a cube of meat. Cook the rice over fairly high heat, uncovered, for about 20 minutes. Add more hot water or broth if the soup tends to be too thick. Taste to adjust the salt and add a pinch of pepper. Turn off the heat with the rice al dente, add the Parmesan and the remaining butter. Stir and then leave to rest, covering the pan. After a few minutes, bowl and serve.