Green Risotto
By @kellysalwayscooking
Adapted from Rolando Beramendi
Serves 6-8
For a shortcut, use vegetable, mushroom, or chicken stock instead of the homemade green broth below. Make sure you heat the broth before moving onto the risotto step.
Green Broth
Ingredients:
Instructions:
To make the green broth, combine all of the ingredients in a stock pot and cover with 12 cups of water. Bring to a boil over high heat, then reduce heat and maintain at a low simmer for 30 minutes, until, as Beramendi says, it smells like a fresh meadow! Strain the broth through a fine mesh sieve and discard the vegetables. If you’re making the risotto now, return to the pot and keep it warm. If you’re making it the day before you plan on making the risotto, cool the broth, then store it in the refrigerator until you’re ready to use it. Reheat it before using it.
Risotto
Ingredients:
Instructions:
To make the risotto, in a Dutch oven, combine the olive oil and the leek and place over medium heat. Season with a pinch of salt and cook until the leeks are wilted, but not brown, about five minutes. Add the rice and stir it well so that each grain is covered in olive oil. Saute until toasted, about five minutes. Add the wine and cook until the wine evaporates, about two minutes. While stirring continuously, add two or three ladles of the hot broth and continue to cook until the liquid has been absorbed. Continue adding the broth, one ladle at a time, allowing the rice to slowly absorb each addition of the broth before adding the next so its starches are slowly released. Once the risotto is almost al dente, 15-18, minutes, add the lemon juice and the kale, season with salt and pepper to taste, and stir. Add an additional two ladlefuls of broth and turn off the heat The rice should be wavy when the pan is gently shaken, The rice will continue to absorb some of the liquid.*You may have broth leftover at this point* Divide among 6-8 bowls, drizzle with olive oil, sprinkle with grated parmigiano reggiano and fresh mint or parsley if desired.
Adapted from Rolando Beramendi
Serves 6-8
For a shortcut, use vegetable, mushroom, or chicken stock instead of the homemade green broth below. Make sure you heat the broth before moving onto the risotto step.
Green Broth
Ingredients:
- 2 large bunches flat-leaf parsley
- 1 large bunch lacinato kale
- 2 cups leftover greens, such as arugula, lettuce, or chard leaves
- 1 large leek, half lengthwise and cleaned well
Instructions:
To make the green broth, combine all of the ingredients in a stock pot and cover with 12 cups of water. Bring to a boil over high heat, then reduce heat and maintain at a low simmer for 30 minutes, until, as Beramendi says, it smells like a fresh meadow! Strain the broth through a fine mesh sieve and discard the vegetables. If you’re making the risotto now, return to the pot and keep it warm. If you’re making it the day before you plan on making the risotto, cool the broth, then store it in the refrigerator until you’re ready to use it. Reheat it before using it.
Risotto
Ingredients:
- 1/2 c robust extra virgin olive oil
- 1 leek, halved lengthwise, cleaned well, thinly sliced
- fine sea salt
- 2 1/4 cups Riso Nano Vialone Veronese or Carnaroli rice
- 1/2 cup dry white wine
- black pepper
- 1 large bunch lacinato kale, coarsely chopped
- 1/2 lemon, juiced
- olive oil, for drizzling
- grated parmigiano reggiano
- fresh mint or parsley leaves, torn (optional)
Instructions:
To make the risotto, in a Dutch oven, combine the olive oil and the leek and place over medium heat. Season with a pinch of salt and cook until the leeks are wilted, but not brown, about five minutes. Add the rice and stir it well so that each grain is covered in olive oil. Saute until toasted, about five minutes. Add the wine and cook until the wine evaporates, about two minutes. While stirring continuously, add two or three ladles of the hot broth and continue to cook until the liquid has been absorbed. Continue adding the broth, one ladle at a time, allowing the rice to slowly absorb each addition of the broth before adding the next so its starches are slowly released. Once the risotto is almost al dente, 15-18, minutes, add the lemon juice and the kale, season with salt and pepper to taste, and stir. Add an additional two ladlefuls of broth and turn off the heat The rice should be wavy when the pan is gently shaken, The rice will continue to absorb some of the liquid.*You may have broth leftover at this point* Divide among 6-8 bowls, drizzle with olive oil, sprinkle with grated parmigiano reggiano and fresh mint or parsley if desired.
