Spinach and Two Cheese Risotto

• 5 cups beef broth
• 12 cup butter
• 6 tablespoons butter (plus the above)
• 1 13 cups arborio rice
• 12 lb spinach
• 1 cup parmigiano-reggiano cheese, grated
• 14 lb prosciutto, cotto diced
• 14 lb fontina or 14 lb mozzarella cheese, diced
• 2 tablespoons meat drippings or 2 tablespoons bacon fat

1. Heat the broth over low heat, keeping it hot but not boiling.
2. Melt the butter in a heavy bottom pan.
3. Add the rice and stir for a few minutes toasting it lightly in the butter.
4. Add one ladleful of hot broth at a time, stirring until absorbed before adding another.
5. In another pan boil the spinach, drain and chop.
6. Add the spinach, prosciutto and fontina (or mozzarella) when the the rice is halfway done (about 10-12 minutes).
7. Continue adding broth.
8. When almost done, add the Parmigiano and meet drippings.

beef broth, butter, butter, arborio rice, spinach, cheese, mozzarella cheese, meat

Taken from www.food.com/recipe/spinach-and-two-cheese-risotto-519508 (may not work)