Risotto is a dish that needs to be relished as soon as it is cooked. You can eat this as a first course for dinner or by itself with a hunk of good artisan bread. If you serve the risotto alongside other things, have everything else ready, so you can focus on cooking the rice and then serve immediately.

2 Tbl. extra virgin olive oil

3 cloves garlic, minced

1 large shallot, minced

¼ cup minced fresh fennel

¾ cup raw Arborio rice

6 brown crimini mushrooms, sliced

2 ½ - 3 cups chicken stock

½ tsp.kosher salt

1 cup chopped beet greens

4 grinds black pepper

¼ cup grated pecorino or Parmesan cheese

 

In a medium saucepan, heat the olive oil or medium low heat.

Add the minced garlic, shallots, and fennel. Stir and cook for about 10 minutes.

Add the raw rice and stir to coat for about 5 minutes.

Turn up the heat to medium and add enough stock to cover the rice.

Add the salt and the mushrooms.

Continue to cook the rice, stirring frequently to prevent sticking. As soon as the liquid is absorbed, add another ½ cup stock. Continue cooking and adding stock, ½ cup at a time. Stir frequently.

After about 15 minutes, add the chopped beet greens and stir.

Taste the rice for doneness. Keep adding stock (or a little water if needed) to keep the rice fluid. The trick is to end up with the risotto cooked, but slightly al dente, and still have some liquid in the pan.

When the rice is the way you like it, stir in a little more liquid and the cheese.

 

Serve immediately.

Makes enough for 4 as a side dish, or 2 as a main dish.