I decided to try the one from Fanny at Chez Panisse by Alice Waters. It is a children's book so I figured if a child could make it, I could too. It's a basic straightforward recipe and a great one to start with if you have never made the dish. But there are many other cookbooks with great instructions for making this dish. You could also try- Lidia's Italian Table by Lidia Bastianich (page 153) or Make It Italian by Nancy Verde Barr (page 196).
3 tablespoons butter
2 tablespoons olive oil
1 clove of garlic, peeled and chopped
nutmeg, for grating
5 oz of spinach, washed and dried (You can use more if like, I tend to use 10 oz since the spinach cooks way down, just saute with a little more oil.)
salt and freshly ground pepper
1 handful of grated parmesan cheese
4 oz of soft goat's cheese crumbled
1) In a saucepan heat 1 tablespoon of butter, 2 tablespoons olive oil, the garlic and a good grating of nutmeg. When the butter is melted add the spinach.
2) Cook for 5 minutes, moving it around in the pan until it's wilted down.
3) Finely chop or whiz the spinach in a food processor and season with salt and pepper. Now start the "basic risotto recipe" found below.