Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   unsalted butter
     1/2  cup           onion -- finely chopped
   2      cups          uncooked arborio rice
   6      cups          chicken broth -- very lightly salted
                        -- preferably homemade
     1/4  cup           dry white wine
   5      ounces        frozen chopped spinach - -- (1/2 pkg)
   2      tablespoons   finely minced fresh parsley
   2      tablespoons   minced fresh chives
   4      large         fresh basil leaves
                        freshly grated parmesan cheese -- to taste
                        freshly ground black pepper -- to taste

Preparation:

Thaw the spinach and drain it, then wring it dry in clean dry cloth non-lint dishtowel. In a medium saucepan, heat butter over medium heat. Add onions and cook, stirring occasionally, 5 minutes or until softened but not browned. Add rice and toss to coat. Cook 2 minutes stirring constantly until all grains are well-coated with butter. Remove from heat. In a separate saucepan, bring broth and wine to simmer. Add 1/2 cup broth mixture to the rice over medium heat and stir until liquid is absorbed. Continue cooking and stirring, adding only 1/3 cup of warm broth at a time--letting the liquid become absorbed before adding more--until rice is al dente (tender, but not mushy) and liquid is absorbed. NOTE: If all the liquid is used and rice seems undercooked, add 1/2 cup hot water and continue to cook until tender.) In a food processor or blender puree spinach and herbs until very fine. Stir the spinach-herb mixture into the risotto just before serving. Sprinkle generously with Parmesan cheese and freshly ground black pepper to taste and serve immediately. Yield is about 5 cups; serves 6 as a side dish, 4 as a first course, and 3 as a main course. Comments: Southern "Green" Rice or emerald rice is usually colored and flavored with cooked spinach and/or other herbs. Here, short-grained Italian Arborio rice is used, along with fresh herbs, spinach, and seasonings to make a rich side dish or comforting supper: In the South, long-grain rice is preferred and when it is properly prepared, each grain is light, fluffy, and separate from the next. This Italian-inspired dish, on the other hand, is prepared so that a creamy, starchy mass results. If you like grits, chances are you'll love risotto