7 cups well seasoned chicken or vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
6 celery branches, preferably from the heart, diced (2 cups diced celery)
1 1/2 cups Arborio rice
1 to 2 garlic cloves (to taste), minced
Salt and freshly ground pepper to taste
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 cup chopped dandelion greens or kale
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped chives
1/3 cup (1 1/2 ounces) freshly grated Parmesan cheese
1. Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Make sure that it is well seasoned.
2. Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion, celery and a pinch of salt, and cook gently until just about tender, 3 to 5 minutes. Do not brown.
3. Stir in the rice and the garlic and stir for a few minutes, just until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. 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. You do not have to stir constantly, but stir often. After 10 to 15 minutes stir in the dandelion greens and kale with the next addition of stock. When the rice is just tender all the way through but still chewy, usually about 25 minutes after you begin cooking, it is done. Taste now and adjust seasoning.
4. Add the parsley and chives, and another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
(Recipe from www.nytimes.com)