The Greenest Risotto from the AUTENTICO Cookbook

"In the autumn, when the leaves on trees start turning brown and the new, bright green olive oil starts to flow, I crave hearty amaro (bitter) greens such as cavolo nero, broccoli rabe, savoy cabbage, romanesco broccoli, and radicchio tardivo. I make this version during the latter part of the year, but come spring, substitute peas, asparagus, fava beans, and basil."

-Rolando Beramendi in AUTENTICO: Cooking Italian, the Authentic Way

Photo by Laurie Frankel

Recipe courtesy AUTENTICO: Cooking Italian, the Authentic Way by Rolando Beramendi

Serves

Ingredients

2 large bunches flat-leaf parsley
1 large bunch kale
2 cups leftover greens, such as arugula, lettuce, or chard leaves
1 large leek, halved lengthwise and cleaned well
1/2 cup robust extra virgin olive oil
1 leek, halved lengthwise, cleaned well, and thinly sliced
Fine sea salt
2 1/4 cups Principato di Lucedio Carnaroli Rice
1/2 cup dry white wine
Crushed Tellicherry black peppercorns
1 large bunch kale, coarsley chopped
Olio Nuovo or Robust extra virgin olive oil such as Frescobaldi Laudemio
A few fresh mint or flat-leaf parsley leaves, torn (optional)

Methods

To make the green broth: In a large stockpot, combine the parsley, kale, greens, and leek halves. Pour in 4 cups water and bring to a boil over high heat. Once it reaches a boil reduce the heat to maintain a simmer and cook for 30 minutes, or until it smells like a fresh meadow.
Strain the broth through a fine-mesh sieve and discard the vegetables. The broth can be made a day ahead and refridgerated. Reheat it before using.
To make the risotto: In a Dutch oven, combine the olive oil and leek and place over medium heat. Season with a pinch of salt and cook until the leeks are wilted, but not brown, about 5 minutes.
Add the rice and stir it well so each grain is coated with the oil. Sauté until it makes a cracking or popping sound, like popcorn, about 5 minutes. Pour in the wine and cook, stirring until the wine has evaporated, 2 minutes. While stirring continuously, add two or three ladles of the hot green broth and cook until the liquid has been absorbed.
Continue adding the broth, a 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 to 18 minutes, season with salt and pepper and stir in the kale. Stir in an additional two ladlefuls of the broth and turn off the heat. The rice should be all'onda, or wavy, when the pan is gently shaken. The rice will continue to absorb some of the liquid once divided among six to eat warm bowls.
Serve immediately with Olio Nuovo or a robust extra virgin olive oil and a sprinkle of mint or parsley if desired.