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1
Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby.
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2
Make sure that it is well seasoned.
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3
Heat the olive oil over medium heat in a wide, heavy skillet or saucepan.
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4
Add the onion, celery and a pinch of salt, and cook gently until just about tender, 3 to 5 minutes.
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5
Do not brown.
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6
Stir in the rice and the garlic and stir for a few minutes, just until the grains separate and begin to crackle.
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7
Add the wine and stir until it has been absorbed.
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8
Begin adding the simmering stock, a couple of ladlefuls at a time.
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9
The stock should just cover the rice and should be bubbling, not too slowly but not too quickly.
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10
Cook, stirring often, until it is just about absorbed.
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11
Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry.
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12
You do not have to stir constantly, but stir often.
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13
After 10 to 15 minutes stir in the dandelion greens and kale with the next addition of stock.
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14
When the rice is just tender all the way through but still chewy, usually about 25 minutes after you begin cooking, it is done.
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15
Taste now and adjust seasoning.
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16
Add the parsley and chives, and another ladleful of stock to the rice.
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17
Stir in the Parmesan and remove from the heat.
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18
The mixture should be creamy.
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19
Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
