Risotto Mille E Una Notte

• 1 bunch spinach, blanched and pureed
• 12 cups chicken stock or 12 cups chicken broth
• 1 14 cups unsalted butter
• 12 cup onion, peeled and chopped
• 2 14 cups arborio rice
• 1 cup dry white wine (Pinot Grigio, Sauvignon Blanc or Chardonnay are all good)
• 23 cup carrot, peeled and diced
• 34 cup prosciutto, chopped
• 12 slices prosciutto
• 12 cup mushroom (porcini preferred)
• 13 cup peas (if you cannot find fresh, frozen is fine)
• 1 cup parmesan cheese, grated (fresh is best)
• salt and pepper, to taste

1. To make the spinach puree: stem the spinach; rinse very well and pat dry.
2. Blanch leaves in boiling water for two minutes; transfer to cold water to stop the cooking process.
3. Drain well and whirl in a food processor or blender until smooth.
4. To make the risotto: Bring the stock/broth to a simmer in a large saucepan.
5. In another pan, melt 3/4 cup of the butter over medium heat and cook the onion for five minutes until golden and translucent.
6. Add rice and stir for a minute to coat the rice with butter.
7. Add wine and cook for five minutes or until wine is mostly evaporated.
8. Add carrots, diced prosciutto and mushrooms along with 1/2 cup of hot chicken broth; cook stirring constantly until broth has evaporated.
9. Repeat, adding 1/2 cup of hot stock at a time.
10. When the rice has cooked for about 15 minutes, add peas and spinach puree.
11. Continue to cook, adding broth until rice is al dente.
12. When the rice is done, add remaining 1/2 cup of butter and all the grated cheese.
13. Adjust seasonings.
14. Garnish each bowl with a couple of whole slices of prosciutto.

pureed, chicken, butter, onion, arborio rice, white wine, carrot, mushroom, peas, parmesan cheese, salt

Taken from www.food.com/recipe/risotto-mille-e-una-notte-407892 (may not work)