Ditalini Risotto

Name: Ditalini Risotto
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons garlic oil (see; ) or olive oil, plus more for drizzling; 1 medium onion, finely chopped; 1 cup dry white wine; 1 pound ditalini or other short, tubular pasta; 6 cups (or more); 1/2 cup finely grated Pecorino, plus more for serving; Kosher salt; 1 cup baby kale; 1 cup baby mustard greens or other spicy greens; 2 teaspoons freshly ground black pepper

12 ingredients

2 steps

Ingredients

2 tablespoons unsalted butter
2 tablespoons garlic oil (see
) or olive oil, plus more for drizzling
1 medium onion, finely chopped
1 cup dry white wine
1 pound ditalini or other short, tubular pasta
6 cups (or more)
1/2 cup finely grated Pecorino, plus more for serving
Kosher salt
1 cup baby kale
1 cup baby mustard greens or other spicy greens
2 teaspoons freshly ground black pepper

Directions

1

Heat butter and 2 Tbsp. oil in a large pot over medium. Add onion and cook, stirring occasionally, until soft and golden brown, 12-18 minutes. Add wine, bring to a boil, and cook until liquid is reduced by half, 8-10 minutes. 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.
2

Add 1/2 cup Pecorino and cook until cheese is melted and mixture is creamy. If sauce becomes too thick, add more stock until it's slightly runny again. Season pasta with salt. Divide among shallow bowls and top with kale, mustard greens, and more Pecorino. Sprinkle with pepper and drizzle with oil.