Valleybrink Road | Recipes | Ditalini Risotto | Serves 4 2 tbsp unsalted butter 2 tbsp olive oil, plus more for finishing 1 medium onion, finely chopped 1 cup dry white wine 1 lb ditalini or other short tubular pasta 6 cups (or more) homemade beef stock or chicken stock (I used chic.

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Ditalini Risotto
Steps
1
2
3
4
Description

This recipe is from Bon Appetit's recent Pasta Edition and it is so delicious. I used chicken stock instead of beef (just because I had a batch of homemade chicken stock already in the fridge) and arugula instead of mustard greens. The dish was creamy and comforting, and made me wish it wasn't 90 degrees in October. 

Get Started
Step 1

Heat butter and olive oil in a large pot over medium heat. Add the onion and cook, stirring occassionally, until soft and golden, about 12-18 minutes.

Next Step
2
Step 2

Add wine, bring to a boil, and cook until liquid is reduced by half, about 8-10 minutes. Add the pasta, 2 cups of stock, and cook stirring occassionally. Add the remaining 4 cups of stock a cupful at a time, as the pasta absorbs the liquid.

Next Step
3
Step 3

Cook until pasta is al dente, about 25-30 minutes. Remove from the heat. Add the pecorino and stir to combine. Taste. If it is too thick, add more stock until slightly runny. Season with salt. 

Next Step
4
Step 4

Divide among bowls and top with kale, mustard greens or arugula (I used arugula), and more shaved pecorino. Sprinkle with black pepper and finish with good olive oil. Enjoy!

Done!
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Ingredients
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Shopping List
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Serves 4

  • 2 tbsp unsalted butter
  • 2 tbsp olive oil, plus more for finishing
  • 1 medium onion, finely chopped
  • 1 cup dry white wine
  • 1 lb ditalini or other short tubular pasta
  • 6 cups (or more) homemade beef stock or chicken stock (I used chicken)
  • 1/2 cup finely grated Pecorino, plus more for finishing
  • sea salt
  • 1 cup kale, stems removed, thinly sliced
  • 1 cup baby mustard greens or arugula
  • freshly ground black pepper