Risotto with Baby Greens
- Contributed by Florence Daniel Marzotto
- ACTIVE: 1 HR
- TOTAL TIME: 2 HRS
-
SERVINGS:
8 first course servings
Our Pairing Suggestion
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.
Recipe: Risotto with Baby Greens
- HEALTHY
- VEGETARIAN
Stock
- 2 quarts plus 3 cups water
- 1 large onion, sliced
- 3 medium carrots, coarsely chopped
- 1 medium leek, white and light green parts only, coarsely chopped
- 1 large celery rib, coarsely chopped
- 4 garlic cloves
- 2 bay leaves
- 2 thyme sprigs
- 2 cloves
Risotto
- 5 tablespoons unsalted butter
- 1 large shallot, minced
- 6 packed cups baby greens, such as pea shoots, spinach or arugula (5 ounces)
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 2 cups arborio rice
- Freshly grated Parmigiano-Reggiano cheese, for serving
- 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.
- 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.
- 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.
- 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.
- From Lunch with an Italian Wine Impresario
- Published October 2008





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