Wild Spring Greens Risotto by Chef Chris Cosentino

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Wild Spring Greens Risotto

Wild Spring Greens Risotto

Courtesy of Chef Chris Cosentino

This Wild Spring Greens Risotto was created by Chef Chris Cosentino exclusively for our collaboration with The Culinary Institute of America. Made with foraged greens, green garlic, and preserved lemon, it’s a bright, seasonal dish that celebrates the fresh flavors of spring in every bite.



Ingredients

  • Arborio rice 224 g

  • White onion, fine brunoise 56 g
  • Celery, fine brunoise 56 g
  • Fennel, fine brunoise 56 g

  • White wine 120 g

  • Vegetable stock or chicken stock 896 g
  • Mascarpone 56 g
  • Green Garlic, cut in rings 40 g
  • Butter 56 g
  • Wild greens: sorrel, chickweed, wild fennel, wild onions, oxalis 140 g
  • Parmigiano Reggiano, micro planed 50 g
  • Lemon Zest T.T.
  • Parmigiano Reggiano rind 1 piece
  • Preserved Lemon, fine brunoise 1.5 g
  • Oxalis flowers, wild onion flowers 15 g
  • Kosher Salt T.T.
  • Black Pepper T.T.

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  • ProBond® Professional Clad Stainless Steel Essential Pan, 5-Quart

Directions

  1. Bring stock to a simmer in a large saucepan. Keep warm over low heat.

  2. Heat extra virgin olive oil in a 5-quart Essential Pan over medium heat. Then add onion, celery & fennel brunoises & green garlic rings and sweat until translucent, about 5 minutes.
  3. Add arborio rice and “toast” the rice by stirring it in the vegetable mixture and oil for one minute.
  4. Deglaze the pan with the white wine, then cook until dry
  5. Add 1/2 cup stock and cook until it is absorbed, stirring frequently. Add the Parmigiano Reggiano rind.
  6. Stir in 1 1/2 cups stock; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly.
  7. Add remaining stock, 3/4 cup at a time, stirring nearly constantly. Make sure the stock is absorbed before adding the next portion.
  8. Add in the butter and mascarpone and stir it in.
  9. Finish with the wild greens, lemon zest, brunoise preserved lemon, salt & black pepper off the stove
  10. Garnish with oxalis flowers, onion flowers extra virgin olive oil and fresh grated Parmigiano Reggiano.
  11. Serve immediately.