Ditalini Risotto
A luxurious pasta dish prepared risotto-style, where ditalini is slowly cooked in garlic-beef stock and finished with Pecorino cheese, tender greens, and black pepper. This creamy, rich pasta combines the comfort of traditional risotto with the convenience of small tube pasta.
Ingredients
- •2 tablespoons unsalted butter
- •2 tablespoons garlic oil (see Toasted Garlic-Beef Stock) or olive oil, plus more for drizzling
- •1 medium medium onion, finely chopped
- •1 cup dry white wine
- •1 pound ditalini or other short, tubular pasta
- •6 cups Toasted Garlic-Beef Stock
- •½ cup finely grated Pecorino
- •1 to taste Kosher salt
- •1 cup baby kale
- •1 cup baby mustard greens
- •2 teaspoons freshly ground black pepper
Cooking Instructions
- 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.
45 min
- 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.
10 min
