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1
In a large saucepan, combine the water with the onion, carrots, leek, celery, garlic, bay leaves, thyme and cloves and bring to a boil.
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2
Reduce the heat to moderate, cover and simmer for 50 minutes.
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3
Strain the stock into a medium saucepan, cover and keep warm.
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4
In a medium skillet, melt 2 tablespoons of the butter.
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5
Add half of the minced shallot and cook over moderate heat until softened, about 3 minutes.
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6
Add the baby greens a handful at a time, stirring between batches until wilted.
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7
Season the baby greens with salt and pepper and set aside.
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8
In a large saucepan, melt 1 tablespoon of the butter in the vegetable oil.
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9
Add the remaining shallot and cook over moderate heat until softened, about 5 minutes.
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10
Add the rice and cook over moderately high heat, stirring to coat the grains, about 2 minutes.
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11
Add 1 cup of the warm stock and cook, stirring constantly, until nearly absorbed.
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12
Continue adding the stock 1/2 cup at a time, stirring until it is nearly absorbed between additions.
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13
The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes total.
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14
Stir the wilted greens and the remaining 2 tablespoons of butter into the risotto and season with salt and pepper.
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15
Serve at once, passing the cheese at the table.
