With a chef's knife chop spinach and parsley coarsely;
stir into pan; add 1 cup hot broth and cook about 3
minutes until absorbed. Pour in second cup of broth and
simmer 4-5 minutes until rice is tender but firm in
center. If rice is hard, add hot broth 1/2 cup at a time
until cooked, and season to taste.
Rice should be creamy and all liquid absorbed; when done,
remove from heat, add grated cheese, and serve hot.
NOTES: The Italians say: "Wash your hands, but never wash
the rice."