© Simon Watson
Active Time
1 HR
Total Time
2 HR
Yield
Serves : 8 first course servings

Count Paolo Marzotto and his family love this luscious risotto made with carletti, a wild herb with the uninviting Latin name Silene vulgaris, or bladder campion. The herb, which has a sweet, pea-like flavor, can be replaced by any number of baby greens, from baby spinach to baby turnip greens—or even fresh pea shoots.    More Risotto Recipes  

How to Make It

Step 1    

In a large saucepan, combine the water with the onion, carrots, leek, celery, garlic, bay leaves, thyme and cloves and bring to a boil. Reduce the heat to moderate, cover and simmer for 50 minutes. Strain the stock into a medium saucepan, cover and keep warm.

Step 2    

In a medium skillet, melt 2 tablespoons of the butter. Add half of the minced shallot and cook over moderate heat until softened, about 3 minutes. Add the baby greens a handful at a time, stirring between batches until wilted. Season the baby greens with salt and pepper and set aside.

Step 3    

In a large saucepan, melt 1 tablespoon of the butter in the vegetable oil. Add the remaining shallot and cook over moderate heat until softened, about 5 minutes. Add the rice and cook over moderately high heat, stirring to coat the grains, about 2 minutes. Add 1 cup of the warm stock and cook, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes total.

Step 4    

Stir the wilted greens and the remaining 2 tablespoons of butter into the risotto and season with salt and pepper. Serve at once, passing the cheese at the table.

Make Ahead

The vegetable stock and the wilted greens can be refrigerated, separately, overnight.

Suggested Pairing

This risotto is so creamy and luxurious that it needs a white with substance, like a fragrant Viognier. Count Marzotto was the first person to grow Viognier in Sicily; in France, its native country, the variety is primarily found in the Rhône Valley.

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