Ricotta risotto recipe

Boil the broth with the wine. Heat the butter and oil in another pot, add the onion and jump for 1 or 2 minutes, without browning. Add the rice, stir for a minute. Add a bucket of broth, stirring continuously until it is absorbed. Add another ladle and perform the same operation. Reserve a cup quarter for the end. After approximately 18 minutes, when the rice is tender, but still firm, add the remaining broth, cook 2 minutes. Cut the heat and add the ricotta mixture, spinach and Parmesan cheese. Stir vigorously and serve immediately.