Carnaroli Risotto with Spring Greens
Source: Tony Florian, Seven Hills
This recipe was demonstrated in the Foodwise Classroom on Saturday, April 12, 2025.
INGREDIENTS
300 grams carnaroli rice or other short grained Italian rice
2 cups dry white wine
4 quarts water
4 pounds English peas in their pods, shelled and blanched
1 bunch green garlic
1 large leek
1 bunch spring onions
1 pound baby artichokes (cleaned, sliced thin and soaked in lemon water)
1 ½ pound fava greens
¼ cup high quality olive oil
¼ pound of parmesan rinds
1 cup grated Castelmagno or Parmesan cheese
¼ pound unsalted butter
1 lemon
Salt and pepper to taste
PREPARATION
- Start by preparing the stock. Put all of the English pea pods, the tops of the green garlic, leeks and ½ of the spring onions along with the parmesan rinds in 4 quarts of water. For a more intense stock I like to blitz the pea pods in a food processor beforehand.
- Bring the water to a boil then allow to simmer for at least 30 minutes. Strain the liquid and return to a sauce pot.
- In a separate pot of boiling salted water blanch the fava greens until soft and place into ice water to cool. Squeeze all the excess water out and blend the greens with the rest of the olive oil. It should be vibrant green and have the consistency of a pesto. Set aside the puree for later.
- Thinly slice and wash the leeks, green garlic and spring onions, reserving half of the onion tops.
- Sauté the alliums with ½ of the butter and olive oil on medium heat until soft and translucent.
- Add the rice and toast for a few minutes. From there you can add the white wine and allow to fully absorb into the rice.
- Add the sliced artichokes and then slowly add the vegetable stock one cup at a time. You will want to be stirring continuously with a wooden spoon and only add the next addition of stock once the previous addition has been absorbed. The risotto will take around 16-20 minutes depending on the type of rice and of course personal preference. It should have a little bite and texture to it.
- Finish the risotto by adding the fava leaf puree, the blanched English Peas, spring onion tops, cold butter and grated Castelmagno cheese. I like to squeeze some fresh lemon juice at the end to brighten up the dish. If the rice is too thick add a touch more veggie stock. I like to serve my risotto all’onda (Venetian style) which means wavy in appearance.
