Soufflés Of Rice And Spinach With Walnuts

Preparation:

Preparation: Heat half the butter in a saucepan and let us soften the chopped onion. Before it starts to brown, add the rice and let it toast for 1 minute. Pour over a ladle of boiling salted water and bring the risotto to the boil, adding water when needed. Meanwhile, wash and dry the spinach. Fry the garlic clove divided in two in a pan with the oil. When it begins to colour, remove it, add the chopped spinach and cook for one or two minutes. Then, with the heat off, pour them into the cooked risotto together with the Parmesan and the remaining butter. Mix well and put the risotto in four buttered molds. Bake them for 5 minutes at 130 degrees. Now prepare the sauce: cut the fontina cheese into tiny cubes and place them in a saucepan covered with the milk. Leave to rest for 5 minutes, then heat for another 5 over very low heat, stirring constantly. Unmold the rice onto four heated plates and top with the cheese sauce and chopped walnuts.