You may also like
Categories:
water onion carrots only celery garlic bay leaves thyme cloves unsalted butter shallot baby greens salt vegetable oil Arborio rice cheese
Viewed: 78 - Published at: 5 years agoIngredients
- 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
Method
- 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.
