The Pope's Risotto

from The New York Times, April 23, 2008

by Lidia Bastianich for Pope Benedict's 2008 visit to New York City

prepared in San Francisco by Katherine Koelsch Kriken

serves 8

1/2 cup (packed) ramp leaves or young leeks or chives

1 1/2 cups (packed) spinach or Swiss chard leaves

1 1/3 teaspoons salt, divided

1/3 cup plus 3 tablespoons extra virgin olive oil, divided

1/2 cup minced scallions (about 6 scallions)

1 tablespoon minced shallots

2 1/2 cups Arborio rice

1/2 cup dry white wine

6 1/2 cups hot vegetable or chicken stock

1/2 cup fresh shelled peas (frozen will do as well)

1/2 cup asparagus, sliced in 1/2-inch chunks and blanched for two minutes.

1 cup fava beans, shelled, blanched, skinsremoved

2 tablespoons unsalted butter, cut into bits

1 cup grated Grana Padano or Parmesan, divided

ground black pepper to taste

Put ramp leaves, spinach and 1/3 teaspoon salt in a blender or small food processor. With machine running, add 1/3 cup of oil slowly. Process into a rough paste. Pour into a bowl and set this ramp pesto aside.

In a heavy 3 to 4-quart casserole over medium heat, heat 3 tablespoons of olive oil. Cook scallions and shallots together until translucent, stirring often, about 4 minutes. Add rice, stir to coat and cook until translucent, 1 to 2 minutes. Pour wine into pot and stir well until absorbed. Add 1/2 cup hot stock and 1/2 teaspoon salt. Cook, stirring constantly until stock is absorbed into rice. Add another half cup stock and stir so rice remains moist. Stir in peas, asparagus and favas. Keep adding small amounts of stock, stirring constantly so rice slowly absorbs liquid. Rice should simmer very gently and become creamy but al dente, about 18 minutes. Remove from heat and quickly stir in ramp pesto. Add butter and stir quickly until melted. Then mix in 1/2 cup cheese. Taste and correct seasonings. Serve immediately, ladled into warm shallow bowls. Top with remaining cheese.

This risotto has a delicious, fresh very "green" veggie flavor.