Very Green Risotto
6-7 cups vegetable or chicken stock or homemade bouillon
1/2 medium onion, finely chopped
1 bunch Red Dog green garlic, finely chopped
1-2 ounces bacon, diced (optional)
1 tablespoon olive oil
1 tablespoon butter
1 cup arborio rice
1/2 cup dry white wine (optional)
3/4 lb. Red Dog chard, chopped into 2″ pieces
1/4 lb. Red Dog pea shoots, chopped into 2″ pieces
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter
1/8 teaspoon of nutmeg (preferably freshly grated)
Sea salt and freshly ground black pepper
Fried eggs (optional)
In a saucepan bring 7 cups water with about 10 teaspoons of bouillon to a boil and keep at a bare simmer.
In a large sauté pan cook onion, green garlic and bacon in 1 tablespoon each butter and olive oil over medium heat, stirring, until softened, about 8-10 minutes. Stir in rice, stirring until each grain is coated with oil and cook for 2 minutes. Add wine (if using) and cook, over moderately high heat, stirring, until wine is absorbed. Add about 3/4 cup simmering broth and cook over moderately high heat, stirring frequently, until broth is absorbed.
Add the chard. Add broth, about 3/4 cup at a time, cooking, stirring and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes. You’ll still have some broth left over.
A few minutes before the rice is tender stir in the pea greens and a cup of broth. Cook for a minute until pea greens are just wilted. Salt and pepper to taste. Add butter and parmesan, nutmeg and a little more broth if it looks a bit dry, mix well and remove pan from heat. Let rest for 7-10 minutes, covered, before serving.
Top each serving with a fried egg to make a complete meal.