Spring Risotto with Wild Garlic Mustard Greens and Parmesan - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Spring Risotto with Wild Garlic Mustard Greens and Parmesan



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    3 Tbsp. Extra Virgin Olive Oil
    1 Cup Onions-small diced
    1½ Cups Arborio Rice-available in Italian section of market
    4 Cups Chicken or Vegetable Broth- heat until simmering, season well with s & p
    4 Cups Wild Garlic Mustard Green Leaves-or substitute spinach
    2 Tbsp. Butter
    2 Tbsp. Heavy Cream
    4 Tbsp. Freshly Grated Parmesan Cheese
    Salt and Black Pepper to Taste

    Heat a large, wide, heavy-bottomed saucepan on medium high heat. Add olive oil and onions. Cook stirring for about 2 minutes or until translucent and sweet smelling. Add rice and coat with the hot oil, cook for 30 seconds. Using a 4 oz. soup ladle, add the well seasoned, simmering broth gradually to rice, stirring with a wooden spoon. (Using a metal spoon will result in gummy, mushy rice since it will puree the rice as it cooks. As rice absorbs the stock, add more. Continue this process for about 15 minutes or until rice is starting to get tender. Adjust heat only to maintain a gentle bubbling. If it cooks too fast, more liquid will be required since much is evaporating into the air. After 15 minutes, taste the rice for a tender, yet slightly firm texture at center of grain. When the rice is just slightly underdone, add the greens, stir and simmer for 2 minutes to wilt the greens. Add the remaining ingredients, and very gently stir in. If sauce is too thick, add a touch more broth or water. Texture of sauce should be very creamy. Divide into four soup plates, garnish with more parmesan cheese, etc. Enjoy!