- - http://www.summerinajar.com -

 Risotto with Braised Greens

 

 


 

Cascading Kitchen Notes

 Risotto with Braised Greens

 

FIRST, HAVE EVERYTHING IN PLACE AND BE READY TO TAKE THE RISOTTO STRAIGHT TO THE TABLE TO EAT.

Braise greens before you start.  See recipe.

  • 2-3 cups of braised greens
  • 5 cups homemade chicken broth.  (You can use boxed stock but I promise you it won’t taste as good)
  • ¼ cup olive oil
  • 4-5 Tb butter
  • 1 onion diced
  • 2 cups Arborio rice
  • 1 C White wine
  • Zest from 1 lemon
  • ¾ cup Parmigiano-Reggiano (or pecorino cheese if you can’t have cow’s milk)
  • Sea salt at the end…if needed.  It depends on how salty your stock is.

In a separate pot

bring your stock to a boil with a lid on.  Keep it boiling with a lid on during the cooking process so it’s hot enough when you add it to the rice mixture.  Have a ½ cup measuring cup handy.  You’ll be adding the stock ½ cup at a time for about 30 min. so ….

Pour yourself a nice glass of wine

and put on “The 3 Tenors”.   Food tastes better cooked with pleasure and love.

In a large sauté pan with a heavy bottom:

  • Add ¼ cup olive oil
  • 4-5 Tb butter

Once melted add:

  • 1 onion –diced

After the onion begins to smell sweet and is well sautéed add:

  • 2 cups Arborio rice

Stir over medium heat for 2-3 min.  Keep the burner at medium heat.

Begin adding chicken stock from the other pot  ½ cup at a time, stirring constantly.  Cook until the stock is absorbed. (Now you know why I told you to pour a glass of wine!)

Then add the next ½ cup stock and keep stirring.  After adding about 2 cups of stock taste for the desired saltiness.  You never know how salty your stock might be.  If it tastes under salted, add 1-2 tsp to the boiling stockpot.  If it’s too salty add some white wine or water to your boiling stock to thin it a bit.

About half way through adding the stock, add 1 Cup of white wine.

Continue adding stock 1/2 C at a time until most of it has been used and the rice tastes done.  You don’t want to serve undercooked rice.

REMEMBER-the parmesan cheese will add a significant amount of salt to the finished recipe.

Right before you add the last ½ cup of stock

Fold in

  • 2-3 cups of braised greens
  • The shredded parmesan cheese and
  • The Zest  from one lemon

Make sure the rice is cooked and check for salt.  Stir and turn out onto a heated platter.  I usually have my platter soaking in very hot water while I’m cooking the risotto.  Take the platter straight to the table where the family is waiting for a very big treat!

Mangia!

Back to The Cascading Kitchen