Risotto With Spring Greens
By: Carla
Published: Thursday, May 13, 2010 - 12:45pm

Ingredients




8 cups unsalted chicken stock, preferably homemade(I made vegetable stock from a base-s
3 tablespoons olive oil
1 shallot, chopped
2 cups Italian Arborio or carnaroli rice
2 cups chopped fresh spring greens, such as spinach, chard, 
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. 2 Heat olive oil in a large, heavy pot over medium-high heat. 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. 13 Season to taste with pepper, and serve with lots of grated cheese. 14 Makes 4 Servings 15 Note: I cut this recipe in half