Adapted from The Top 100 Italian Rice Dishes. Author Diane
Seed writes: “In Liguria this risotto is made with preboggion, a bundle
of mixed wild herbs which vary according to the season. Local lore has
it that during the Crusades a Genovese lord, Goffredo di Buglione, sent
his men out to scour the alien hills for fragrant herbs for his dinner.
These herbs became known as pro Buglione which was corrupted to
preboggion.” Serves 6.
6 cups chicken stock
2 Tbsp olive oil
1 clove garlic, minced
1 small onion, finely chopped
2 cups Arborio rice
1/2 cup dry white wine
2 small zucchini, diced
4 oz baby spinach, washed, thoroughly dried, and finely chopped
2 oz finely chopped mixed mint, sage and rosemary, combined
1-1/2 oz each finely chopped basil and flat-leaf parsley
Salt and pepper to taste
1/4 (2 Tbsp) stick unsalted butter
Generous 1/2 cup grated parmigiano-reggiano cheese
In a saucepan bring stock to a boil, then reduce to simmer. Heat the oil in a large sauté pan and add garlic and onion. When they are soft, add rice and cook, stirring, until it is coated with the oil. Remove pan from heat, and stir in the wine. Return to the heat, and let the rice cook until the wine is almost fully absorbed. Now add the vegetables and herbs and gradually add the stock, a ladle at a time (reserving 1/4 cup), letting the rice absorb the liquid. After 20 minutes, when the rice is cooked, adjust the seasoning, add the reserved stock, butter and cheese and stir vigorously. Serve hot.
6 cups chicken stock
2 Tbsp olive oil
1 clove garlic, minced
1 small onion, finely chopped
2 cups Arborio rice
1/2 cup dry white wine
2 small zucchini, diced
4 oz baby spinach, washed, thoroughly dried, and finely chopped
2 oz finely chopped mixed mint, sage and rosemary, combined
1-1/2 oz each finely chopped basil and flat-leaf parsley
Salt and pepper to taste
1/4 (2 Tbsp) stick unsalted butter
Generous 1/2 cup grated parmigiano-reggiano cheese
In a saucepan bring stock to a boil, then reduce to simmer. Heat the oil in a large sauté pan and add garlic and onion. When they are soft, add rice and cook, stirring, until it is coated with the oil. Remove pan from heat, and stir in the wine. Return to the heat, and let the rice cook until the wine is almost fully absorbed. Now add the vegetables and herbs and gradually add the stock, a ladle at a time (reserving 1/4 cup), letting the rice absorb the liquid. After 20 minutes, when the rice is cooked, adjust the seasoning, add the reserved stock, butter and cheese and stir vigorously. Serve hot.