Lettuce Risotto

I love to hear how people are preparing our fresh produce! One of my favorite sources to get ideas from is CSA member Mary Kaiser. She and Ron prepared this recipe from Lidia’s Italy with our “Every green we grow” and sunflower shoots. Looks delicious and uses every last morsel!

Lettuce Risotto

  • 7 CUPS OR MORE HOT CHICKEN STOCK, PREFERABLY HOMEMADE
  • KOSHER SALT
  • ¼ CUP -EXTRA–VIRGIN OLIVE OIL
  • 1 CUP CHOPPED ONION
  • 1 CUP CHOPPED LEEK, WHITE AND LIGHT GREEN PARTS ONLY
  • 2 CUPS ARBORIO RICE
  • 1 CUP WHITE WINE
  • 8 OUNCES OUTER LETTUCE LEAVES (ROMAINE, BIBB, ETC.), SHREDDED
  • 2 TABLESPOONS UNSALTED BUTTER, CUT INTO PIECES
  • ½ CUP GRATED GRANA PADANO

Directions
Bring the chicken stock to a simmer in a medium saucepan, and season with salt.
Heat the olive oil in a large, shallow, straight sided pot over medium heat. Once the oil is hot, add the onion and leek, sauté for 1 minute, then ladle in ½ cup hot stock to soften the vegetables.
Cook until the vegetables are tender and stock has evaporated, about 5 minutes. Raise the heat to -medium–high.
Add the rice all at once, and stir continuously until the grains are toasted but not colored, about 2 minutes.
Add the wine, and cook until the liquid is almost absorbed.
Add the shredded lettuce, and cook until wilted, about 2 to 3 minutes. Ladle in about 2 cups of the stock, stir, and cook until almost absorbed, about 5 minutes. Ladle in 1 more cup of the stock, and again simmer until the liquid is almost absorbed. Continue cooking and adding stock in this manner until the rice is cooked al dente but still with texture, about 15 to 20 minutes in all.
When the risotto is creamy, turn off the heat.
Beat in the butter, stir in the cheese, season with salt if necessary, and serve.

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