Bitter Greens and Anchovy Risotto with Toasted Walnuts

Instructions

1. 1

   Warm the vegetable broth in a large pot over low heat. Keep it simmering.

2. 2

   Finely chop the shallot and mince the garlic. Roughly chop the bitter greens.

   ~5 min
3. 3

   In a large saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallot and cook until softened, about 3-4 minutes.

   ~4 min
4. 4

   Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ~1 min
5. 5

   Add the Arborio rice to the saucepan and stir it constantly for 2 minutes, toasting the grains until the edges are slightly translucent.

   ~2 min
6. 6

   Pour in the white wine and stir until it is completely absorbed by the rice.

   ~3 min
7. 7

   Add the anchovy fillets to the rice and stir to break them down and distribute them evenly.

   ~2 min
8. 8

   Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently until each addition is almost fully absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is al dente – tender but with a slight bite.

   ~20 min
9. 9

   While the risotto is cooking, toast the chopped walnuts in a dry frying pan over medium heat until fragrant and lightly browned, about 3-5 minutes. Set aside.

   ~5 min
10. 10

    Once the risotto has reached the desired consistency, stir in the chopped bitter greens and cook until wilted, about 2-3 minutes.

    ~3 min
11. 11

    Remove the risotto from the heat. Stir in the butter and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.

    ~2 min
12. 12

    Serve the risotto immediately, garnished with the toasted walnuts.