This started with some really nice mustard greens from the farmer's market. It grew when I got in a risotto sort of mood, and I thought well why not mustard on mustard, and why not lemon with that? How could that be bad? It's not. It's really very good.
** I used Dusseldorf mustard which is smooth and creamy and lends itself to this risotto really well. If you use another kind - say Creole or stone ground - you will have another mustard experiece that I am sure will also be tasty *** —aargersi
What You'll Need
mustard greens - about 4 cups when chopped.
medium shallot - peeled and chopped
dry white wine
1 or 2 pinches
peel from 1 preserved lemon, chopped
shredded parmesan to serve
Stem and chop the mustard greens into thinnish strips. Bring the salt and water to a boil and blanch the greens for a minute then remove them with a slotted spoon. SAVE THE WATER. Rinse the greens with cold water and then drain them.
Melt the butter in a saucepan over medium-high heat . Add the shallots and cook until they just start to go clear, then add the rice and stir for another minute or so. Add the wine and a pinch of white pepper, and stir until it mostly evaporates. Now start adding the blanching water a ladle at a time, stirring frequently (or all of the time if you like to stir as much as I do), keeping your risotto at a simmer all along. Add more water only after most of the last ladle has mostly absorbed or evaporated. After about 15-20 minutes your rice will plump up and you will have a creamy rice-y thing going on. Taste a rice kernel - a few minutes before it's a perfect al dente, stir in the mustard a tablespoon at a time, tasting each time. I liked 3, but you might want a bit more or a bit less. Also adjust the salt and pepper as you see fit. I like my risotto fairly loose, you might want it a bit tighter. When it is to you liking, stir in the cooked greens and minced lemon, stirring just until they are warm. Serve with shredded parmesan served alongside