Risotto Verde Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat and keep it warm.

2. 2

   Sauté Aromatics

   In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.

3. 3

   Toast the Rice

   Add the Arborio rice to the pan and stir for 2-3 minutes until the rice is lightly toasted.

4. 4

   Add Wine

   Pour in the dry white wine and cook until it has mostly evaporated, stirring frequently.

5. 5

   Cook the Risotto

   Start adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

6. 6

   Mix in the Greens

   Stir in the chopped parsley, grated Parmesan cheese, and season with salt and black pepper to taste.

7. 7

   Serve

   Remove from heat and let it sit for a minute. Serve the risotto topped with stracciatella cheese and toasted hazelnuts.