Beef and Spinach Risotto

Total time: 30 minutes
    This is slightly different in that it uses beef broth and ground beef - making it not only quick but economical.  

 Ingredients:

• 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
• 1/2 cup (4oz, 120ml) dry, white wine
• 2 1/4 cups (18oz, 540ml) beef broth
• 1/2 medium leek
• 1 tbs olive oil
• 1/2 cup Parmesan cheese - freshly grated  (about 2oz, 60gr)
• Condimenti
• 1/2 medium leek
• 6oz (180gr) ground beef (mince)
• 4oz (120gr) spinach
• 2 tomatoes
• 2 tsp olive oil

 Instructions:

• Heat beef broth and keep hot over low heat. 
• Trim, rinse leek.  Thinly slice leek, including light green part.
• In medium saucepan heat oil over medium heat.  Add leek and sauté until transparent.
• Add rice and sauté stirring, for 2 - 3 minutes until rice has white center.
• Add wine and stir.
• Start condimenti.
• When wine is almost absorbed add a 1/3 cup of broth, stir. 
• When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
• Before the last 1/3 cup taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth but fully cooked.  If more broth is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
• At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate.
• Stir in the Parmesan and condimenti, pour into a bowl or risotto platter and serve immediately.
• It will continue to absorb liquid and the leftovers (if any) will be very stiff. 
• Condimenti
• Heat oil in medium skillet over medium heat. Add leek and sauté until tender.
• Add beef and sauté until browned and cooked through.
• Roughly chop tomatoes and add to beef along with the spinach.
• Reduce heat, cover and let cook for 5 - 10 minutes. Keep warm until needed.

Note:  It is not necessary to stir constantly, just often and somewhat vigorously.