Risotto with Spring Greens and Prosciutto

from O Magazine, June 2009
via Sue Gilbert

serves 6

7 or 8 cups unsalted chicken stock
3 tablespoons olive oil
1 shallot, chopped
2 cups Arborio or Carnaroli rice
2 cups chopped, fresh, spring greens, such as arugula, spinach or chard
4 ounces prosciutto, diced into 1/4-inch pieces
1 tablespoon butter
1/2 teaspoon sea salt
freshly ground pepper
Pecorino, Romano or Parmesan cheese, grated

Add chicken stock to a pot and bring to a simmer.

Heat olive oil in a heavy pot over medium high heat. Sauté shallot until just soft. Add rice and sauté, stirring frequently, 2 to 3 minutes.

Pour a ladleful of hot chicken stock into the mixture and stir constantly until stock almost evaporates. Pour another ladleful in and stir until it is absorbed. Keep doing this for 14 minutes or longer, adding just enough hot stock each time to keep the rice from sticking. Slowly, the rice will become creamy.

After that 14 minutes, when the rice is getting softer but is not completely cooked in the center, add the greens. Continue adding stock for another 2 minutes then add the prosciutto. Stir another minute and continue adding stock until the rice has just the right texture. Each grain should retain its shape, but the overall risotto should have a velvety creaminess. You will use 7 or 8 cups of stock depending on when the rice has the right consistency for your taste. Add butter and salt.

Season to taste with pepper and serve with grated cheese.

A different twist on risotto. I used arugula, which gives the dish a nice, fresh tang; you may prefer a stronger flavored green for a more distinctive taste.