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Porcini and Greens Risotto is the kind of dish Rach has paid a lot for at restaurants, so here she shows you how to make it at home for an inexpensive feast.
Rach's Pro Tip: "For homemade vegetable stock, I place a horizontally halved bulb of garlic in a large Dutch oven, 2 coarsely cut carrots and celery with tops, 1 halved onion, 1 quartered bulb fennel, 1 quartered leek, kosher salt, 1 teaspoon peppercorns, 1 large bay leaf, a bundle of thyme, sage and parsley stems, and a few slices of lemon. Coat with oil, roast at 400˚F to soften, 12 to 15 minutes, then add about 3 quarts water and roast 60 minutes more, then cool and strain."
Heat stock and porcini in a saucepot over medium heat to reconstitute.
Finely chop the stems and chop the greens of spinach or chard.
Heat a risotto pot or round bottom pan over medium to medium-high heat. Add the EVOO, 3 turns of the pan. Add onions or shallots, garlic, stems, salt and pepper, and herbs, soften a couple of minutes, then add rice and stir a minute more, add wine and let it absorb. Add a few ladles of stock and stir vigorously. Continue to add stock every few minutes and continue to stir. Remove the porcini and chop. Do not use last few spoons of broth as grit may collect at the bottom. Risotto will take 18 minutes from first addition of wine and liquids.
Stir in the semi-dried tomatoes. Add the greens in bunches, wilting in during the last 5 minutes, add nutmeg, then add porcini and melt in the butter and cheese. Add walnuts in last minute.
Serve risotto in shallow bowls and pass with extra cheese.