Risotto With Spring Greens
Ingredients
8 cups unsalted chicken stock, preferably homemade(I made vegetable stock from a base-s
3 tablespoons olive oil
1 shallot, chopped
4 ounces prosciutto, diced into ¼-inch pieces (I omitted)
1 tablespoon butter
1/2 teaspoon sea salt
Freshly ground pepper
Pecorino Romano or Parmesan cheese, grated
Preparation
1
Add chicken stock to a pot and bring to a simmer.
3
Sauté shallot until just soft. Add rice and sauté, stirring frequently, 2 to 3 minutes.
4
Pour a ladleful of hot chicken stock into the mixture; stir constantly until the stock evaporates.
5
Pour another ladleful in and stir until stock is absorbed.
6
Keep doing this for 14 minutes longer.
7
Add just enough hot chicken stock each time to keep the rice from sticking.
8
Slowly, the rice will become creamy.
9
After that 14 minutes, when the rice is getting softer but is still not entirely cooked in the center, add greens.
10
Continue adding stock for another 2 minutes, then add prosciutto.
11
Stir another minute and continue adding chicken stock until the rice has just the right texture: Each grain should retain its shape, but the overall risotto should have a velvety creaminess.
12
Add butter and salt.
14
Makes 4 Servings
15
Note: I cut this recipe in half
.
Yield:
24.0 servings
Added:
Thursday, May 13, 2010 - 12:45pm
