Risotto with Winter Greens and Taleggio Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


For the vegetable stock:
  • 1 cups - onion, thinly sliced
  • 1 cups - Celery, thinly sliced
  • 1 cups - Fennel Bulb, thinly sliced
  • 1 cups - Carrot, thinly sliced
  • 4 cloves - garlic, smashed
  • 11 cups - water
  • - Reserved outer leaves of kale, spinach, escarole and radicchio, thinly sliced; see risotto section
  • 1 cups - white wine
  • 1 tablespoons - salt
  • For the risotto:
  • 1/2 cups - olive oil, plus more for drizzling
  • 3 tablespoons - butter
  • 2 cloves - garlic, thinly sliced
  • 1/3 cups - shallot or red onion, thinly sliced
  • 6 cups - red or green kale, tough outer leaves removed; other cut into 1/2 inch strips
  • 6 cups - Escarole, tough outer leaves removed; other cut into 1/2 inch strips
  • 6 cups - Radicchio, tough outer leaves removed; other cut into 1/2 inch strips
  • 6 cups - Spinach, tough outer leaves removed; other cut into 1/2 inch strips
  • - Salt and freshly ground black pepper
  • 2 cups - Carnaroli rice
  • 1 tablespoons - sage, chopped
  • 1 tablespoons - Rosemary, chopped
  • 1 1/2 cups - white wine
  • 1/2 cups - Parmesan, grated
  • 6 ounces - taleggio cheese, cut into 1/4 inch pieces
  • Directions:

    1. Make stock: Place all ingredients in a stock pot and bring to a simmer over high heat. Reduce heat to very low and gently cook 45 minutes. Use a fine-mesh sieve to strain. Set aside and keep warm. (You should have about 9 cups.)

    2. Heat half of oil and 1 tablespoon butter in a large sauté pan over medium heat. Add garlic and shallots and cook until soft, 2-3 minutes. Add all greens except spinach, and cook 5 minutes. Add spinach and cook until just tender, 5 minutes more. Season with salt and pepper and reserve.

    3. Heat remaining olive oil in a large, high-sided sauté pan over medium-high heat. Add rice and herbs and cook 1 minute.

    4. Add wine, and cook, stirring constantly, until liquid is mostly absorbed, 5 minutes.

    5. Add hot stock, ½ cup at a time, and cook, stirring, until most of liquid is absorbed. Repeat process until there are about 2 cups of stock left. At this point, add greens and 1 cup stock and cook, stirring, until almost dry. Add remaining stock, stirring to combine, and cook 15 seconds more. Remove from heat.

    6. Stir in remaining butter and Parmesan. Season with salt and pepper to taste. Fold in taleggio and drizzle with a little olive oil.

    Brief Description

    greens give antioxidant boost, while Taleggio cheese makes it luxurious

    Main Ingredient:


    Category:  Vegetarian

    Cuisine:  American

    Prep Time: 45 min
    Cook Time: 45 min



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    Posted On:

    January 14, 2014

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