Sunday, May 22, 2016

Green Garlic Risotto

Use any combination of greens you like for this herb-laden risotto. 
3 Tbsp olive oil
4 large shallots, minced
2 cups Arborio rice
1 cup white wine, divided
approximately 8 cups good-quality chicken (or veggie) stock, kept at a simmer on a nearby burner
2 stalks green garlic
6 green onions
approximately 4 cups mixed fresh herbs (basil, parsley, dill, tarragon, chives) and/or strong-flavored greens (dandelion, arugula, kale, mustard, tat soi)
2 cups Parmigiano-Reggiano or Romano cheese, grated
salt and pepper to taste
Heat a large pot over medium-high heat. Add the olive oil and shallots and saute about a minute, until the shallots are translucent and starting to color. Add the rice and stir about two minutes, until the rice is coated with the olive oil and starting to change from opaque to translucent.
Add 1/2 cup of the wine and stir until it's mostly evaporated. Now start with the chicken stock - add about two cups the first time and stir until it's absorbed. When you draw your spoon along the bottom of the pot and it leaves a trail, add some more stock, one or two ladles at a time.
Meantime, in between the first and second addition of stock, put the green garlic, green onions, greens and herbs in a food processor and blitz until everything is finely chopped. It may even turn into a paste - that's fine. When you add the second bit of stock, add a good heaping cup of the chopped greens as well.
Continue stirring and adding stock in the same manner until the rice is al dente - this will take 15-20 minutes, so start testing it after 15. When it's just al dente, stir in the remaining half-cup of wine, grated cheese, another dollop of the chopped greens, and salt and pepper. Stir well, cover the pot, and turn off the heat. Let the risotto stand for about 5 minutes, then serve immediately. If the risotto thickens up too much while it stands, stir in a little extra stock.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yield: 8-10 servings

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