Collard Green Risotto and Pot Liquor
Source of Recipe
the web
List of Ingredients
1 tablespoon olive oil
3 slices bacon, cut into 1/2 inch pieces
1 large onion, chopped
2 cloves garlic, chopped
1 pound fresh collard greens, cut into 2 inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
1/4 cup molasses
2 tablespoons butter or margarine
Risotto see below
Risotto:
1/2 cup butter or margarine
1 medium onion, chopped
2 1/4 cups uncooked Arborio rice
2 cloves garlic, chopped
2 cups dry white wine
2 bay leaves
5 1/2 cups hot chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce
Recipe
Melt butter in a Dutch oven over medium high heat; add onion and saute 5 to 7 minutes or until tender. Stir in rice and garlic; saute 2 minutes. Reduce heat to medium; add wine and bay leaves. Cook 5 minutes or until liquid is reduced by half. Add 1 cup chicken broth, salt, pepper and hot sauce; cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. Cooking time is about 45 minutes. Remove and discard bay leaves. Heat oil in a Dutch oven; add bacon and cook until crisp. Add onion and saute 5 to 7 minutes or until tender. Add garlic; saute 1 minute. Stir in collard greens, salt and pepper; saute over medium heat 5 minutes or until greens wilt. Stir in chicken broth. Reduce heat to medium low; cover and cook mixture 45 minutes or until greens are tender. Pour greens mixture through a wire mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor. Stir greens into risotto. Place 1 cup collard green risotto in each of 6 bowls. Ladle pot liquor mixture evenly on top. Serve immediately. Makes 6 servings
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