Risotto with Scallions

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
  
• 1 bunch SCALLIONS (chopped)
  
• 3 pieces Celery (chopped)
  
• 8 ounces Mushrooms, any kind (I like bella), washed and sliced
  
• 16 ounces fresh baby Spinach, washed and drained
  
• 1 1/2 cups Arborio Rice
  
• 1-3 pinches Slap yo Mama seasoning (hot)
  
• 6 cups Low sodium Chicken Broth (I purchase the carton. One whole carton usually works if I don't have homemade on hand)
  
• 1/8 cup heavy whipping cream
  
• 1 or 2 handfuls Gran Padano Parmesan Cheese (shaved)
  
• 3 pieces garlic (chopped)
  
• 2 tablespoons Butter
  
• 1-2 pinches sea salt
  
• 3 ounces white wine (I use a sweeter wine like reisling or moscato)
  

Directions

1. Heat oil in heavy skillet
2. Add scallions for one minute cooking over medium heat
3. Add celery and cook for about 2-3 minutes
4. Add mushrooms and baby spinach and cook for about another 2 minutes
5. At around the 20 minute mark the rice should be cooked and you will no longer be adding broth. Stir in the heavy whipping cream and cook for 1 minute longer.
6. Add the butter, stir till melted
7. Finish off with the Gran Padano Parmesan Cheese.
8. Plate up and serve with a nice piece of thick hard crusted bread.