Chef Chris Cosentino Cooks Wild Green Risotto | Back of House at CIA Copia

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

arborio rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice is a whole grain option.

Introduce the dish: wild green risotto.

Gather ingredients: carnaroli rice, white onion, celery, fennel, parmesano reano, preserved lemon, mascarpone, extra-virgin olive oil, white wine, oxalis, wild onion, miner's lettuce, stinging nettles, green garlic.

Pick and prepare the wild greens and herbs.

Remove the pit from the preserved lemon and keep the skin for brightness and acidity.

Heat stock on the stove before starting the risotto.

In a pan, heat olive oil and sauté onion, leek, and celery until slightly translucent and fennel wilts.

Add the carnaroli rice to the pan and stir to coat it with the oil.

Deglaze the pan with white wine, adding it gradually instead of all at once.

Add hot stock to the rice after the wine has been absorbed, along with a piece of parmesano reano rind.

Incorporate green garlic, onion, preserved lemon, butter, and mascarpone into the risotto.

Season with salt and pepper, and continue stirring until the rice is al dente.

Finish cooking the greens off the heat using residual heat from the pan.

Plate the risotto and garnish with edible flowers for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens