Risotto with Baby Greens

By BobD

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.

Ingredients

• 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
• 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

Details

Servings 8
Cooking time 120mins
Adapted from foodandwine.com

Preparation

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.

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.