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Ingredients for 4 main course servings or 6 starter course servings:


5 cups Rich Vegetable Stock (Basic Techniques section)

1/2 pound chard, rinsed, center stem removed

1 bunch spinach, rinsed well, stems trimmed

1/2 head escarole, torn from base, well rinsed, dried

1 large red onion, chopped

4 tablespoons olive oil, divided

1 bay leaf

2 teaspoons fresh thyme leaves, chopped

3 cloves garlic, minced

1-1/4 Arborio rice

1 cup red wine

1/4 teaspoon sea salt, freshly ground black pepper

2 tablespoons capers, drained and chopped

salt and pepper




Heat the broth to a simmer.  Cut the chard, spinach and escarole in thin strips, en chiffonade, as demonstrated in class.  Keep each green separate.


Heat 3 tablespoons oil in a heavy pot and add the onions, bay leaf and thyme, cover and cook slowly for 5 minutes.  Uncover and continue cooking until the onions begin to brown.  Add the remaining tablespoon of oil, the garlic and rice, stirring continuously until the rice is coated.  Add salt and pepper with the wine and cook over medium low heat, stirring as often as possible until the wine is cooked off.


Begin adding the hot broth 1 generous cup at at time continuing to stir.  Fold in the chard with the last installment of stock.  When it has wilted into the risotto, follow with the spinach.  Repeat with the escarole.  Add the capers with a final seasoning of salt and pepper when the risotto is just tender.