This risotto, straight from Rome, gets its flavor and color from cooked spinach, arugula and spinach. Its smoothness is a product of butter, cream, and cheese.
Lora Zarubin is the food editor at House & Garden magazine and the author of the James Beard award-winning I Am Almost Always Hungry. She grew up cooking alongside her grandmothers, and food has been her passion ever since. She founded Good Food Catering in California in 1982, and a decade later, opened her eponymous restaurant, Lora, in New York’s Greenwich Village.