Mustard Greens And Mustard Risotto

1. 1

   Stem and chop the mustard greens into thinnish strips. Bring the salt and water to a boil and blanch the greens for a minute then remove them with a slotted spoon. SAVE THE WATER. Rinse the greens with cold water and then drain them.

2. 2

   Melt the butter in a saucepan over medium-high heat . Add the shallots and cook until they just start to go clear, then add the rice and stir for another minute or so. Add the wine and a pinch of white pepper, and stir until it mostly evaporates. Now start adding the blanching water a ladle at a time, stirring frequently (or all of the time if you like to stir as much as I do), keeping your risotto at a simmer all along. Add more water only after most of the last ladle has mostly absorbed or evaporated. After about 15-20 minutes your rice will plump up and you will have a creamy rice-y thing going on. Taste a rice kernel - a few minutes before it's a perfect al dente, stir in the mustard a tablespoon at a time, tasting each time. I liked 3, but you might want a bit more or a bit less. Also adjust the salt and pepper as you see fit. I like my risotto fairly loose, you might want it a bit tighter. When it is to you liking, stir in the cooked greens and minced lemon, stirring just until they are warm. Serve with shredded parmesan served alongside

* Per serving · 4 servings · Values may vary.

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