Ditalini Risotto
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Heat butter and 2 Tbsp
2
Oil in a large pot over medium
3
Add onion and cook, stirring occasionally, until soft and golden brown, 12–18 minutes
4
Add wine, bring to a boil, and cook until liquid is reduced by half, 8–10 minutes
5
Add ditalini and 2 cups stock and cook, stirring occasionally and adding remaining 4 cups stock 1 cup at a time as pasta absorbs liquid, until pasta is al dente and sauce loosens, 25–30 minutes
6
Add 1/2 cup Pecorino and cook until cheese is melted and mixture is creamy
7
If sauce becomes too thick, add more stock until it's slightly runny again
8
Season pasta with salt
9
Divide among shallow bowls and top with kale, mustard greens, and more Pecorino
10
Sprinkle with pepper and drizzle with oil
11
Heat butter and 2 Tbsp
12
Oil in a large pot over medium
13
Add onion and cook, stirring occasionally, until soft and golden brown, 12–18 minutes
14
Add wine, bring to a boil, and cook until liquid is reduced by half, 8–10 minutes
15
Add ditalini and 2 cups stock and cook, stirring occasionally and adding remaining 4 cups stock 1 cup at a time as pasta absorbs liquid, until pasta is al dente and sauce loosens, 25–30 minutes
16
Add 1/2 cup Pecorino and cook until cheese is melted and mixture is creamy
17
If sauce becomes too thick, add more stock until it's slightly runny again
18
Season pasta with salt
19
Divide among shallow bowls and top with kale, mustard greens, and more Pecorino
20
Sprinkle with pepper and drizzle with oil