Risotto al Tarassaco: Risotto with Dandelion Greens

A recipe for simple Risotto al Tarassaco, flavored with fresh spring onions. The slightly bitter greens add a unique twist to a classic, creamy risotto, creating a wonderfully flavorful dish.

Whenever summer arrives and the snow disappears, mountain meadows in the Altopiano d’Asiago region of Italy abound with many varieties of herbs and wildflowers. The dandelion, Taraxacum, or tarassaco in Italian, is a flowering plant in the Asteraceae family. The entire plant is edible, from the yellow flower that is used to flavor frittatas and risottos, to the taproot which can be roasted and ground into a coffee. The leaves are most commonly used, with a slightly bitter flavor they are best cooked. Historically, dandelion was used as a herbal remedy to treat infections, bile and liver problems, and as a diuretic – the latter property leading to the folk name for the plant, in English “piss-a-bed” or French “pissenlit.”

Here is a recipe for a simple Risotto al Tarassaco, flavored with some fresh green onions. I had no dandelions in my yard, but purchased these at my local farm stand.

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How to Make Risotto al Tarassaco – Risotto with Dandelion Greens

1. Preparation:

• Warm the Broth: In a saucepan, warm the vegetable or chicken broth over medium heat. Keep it covered to prevent evaporation.
• Chop the Vegetables: Dice the white bulb of the spring onion and slice the green stems thinly. Coarsely chop the dandelion greens.

2. Sauté the Aromatics:

• Heat Oil and Butter: In a heavy, large skillet, combine the olive oil and butter over medium-high heat.
• Cook the Onion: Add the diced white bulb of the spring onion to the skillet. Cook until soft and translucent, about 2-3 minutes.

3. Toast the Rice:

• Add the Rice: Stir in the risotto rice to coat it with the oil and butter. Cook for 1 minute, ensuring each grain is well-coated.

4. Incorporate the Wine:

• Add the Wine: Pour in the white wine, stirring constantly. Cook until the wine is fully absorbed by the rice.

5. Begin Adding Broth:

• Add Broth Gradually: Add the warm broth, ½ cup at a time, to the rice. Stir continuously and allow each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes.
• Add Dandelion Greens: After about 10 minutes, when the rice is starting to soften, stir in the chopped dandelion greens.

6. Finish Cooking:

• Cook Until Al Dente: Continue adding broth and cooking until the rice is tender but still firm to the bite – al dente. This should take another 8-10 minutes.
• Add Cheese: Turn off the heat. Stir in the last ¼ cup of broth and the grated Asiago cheese. Season with salt and pepper to taste.

7. Serve:

• Garnish: Garnish with the sliced green onion stems and any dandelion petals.
• Serve Immediately: Serve the risotto hot, ensuring it maintains its creamy texture.

Recipe Notes:

• Selecting Rice: Use high-quality risotto rice like Vialone Nano, Carnaroli, or Arborio for the best results.
• Dandelion Greens: If you can’t find dandelion greens, substitute with similar greens like arugula or kale.
• Consistency: The final risotto should be creamy, not soupy. Adjust the amount of broth accordingly.
• Cheese: Asiago cheese adds a nutty flavor, but Parmesan or Pecorino can be used as substitutes.

Risotto al Tarassco – Risotto with Dandelion Greens

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• Author: Kathy Bechtel
• Total Time: 35 minutes
• Yield: Serves 4

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Description

A recipe for simple Risotto al Tarassaco, flavored with fresh spring onions. The slightly bitter greens add a unique twist to a classic, creamy risotto, creating a wonderfully flavorful dish.

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 6 cups vegetable or chicken broth (1.4 liters)
• 1 spring onion (white bulb chopped into 1/4” dice, green stems thinly sliced)
• 1 cup risotto rice (Vialone Nano, Carnaroli, Arborio) (200 grams)
• 1/2 cup white wine (120 ml)
• 1 bunch dandelion greens (washed and coarsely chopped)
• 1/2 cup grated aged Asiago cheese (50 grams)
• Salt and pepper to taste

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Instructions

1. Preparation:

• Warm the Broth: In a saucepan, warm the vegetable or chicken broth over medium heat. Keep it covered to prevent evaporation.
• Chop the Vegetables: Dice the white bulb of the spring onion and slice the green stems thinly. Coarsely chop the dandelion greens.

2. Sauté the Aromatics:

• Heat Oil and Butter: In a heavy, large skillet, combine the olive oil and butter over medium-high heat.
• Cook the Onion: Add the diced white bulb of the spring onion to the skillet. Cook until soft and translucent, about 2-3 minutes.

3. Toast the Rice:

• Add the Rice: Stir in the risotto rice to coat it with the oil and butter. Cook for 1 minute, ensuring each grain is well-coated.

4. Incorporate the Wine:

• Add the Wine: Pour in the white wine, stirring constantly. Cook until the wine is fully absorbed by the rice.

5. Begin Adding Broth:

• Add Broth Gradually: Add the warm broth, ½ cup at a time, to the rice. Stir continuously and allow each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes.
• Add Dandelion Greens: After about 10 minutes, when the rice is starting to soften, stir in the chopped dandelion greens.

6. Finish Cooking:

• Cook Until Al Dente: Continue adding broth and cooking until the rice is tender but still firm to the bite – al dente. This should take another 8-10 minutes.
• Add Cheese: Turn off the heat. Stir in the last ¼ cup of broth and the grated Asiago cheese. Season with salt and pepper to taste.

7. Serve:

• Garnish: Garnish with the sliced green onion stems and any dandelion petals.
• Serve Immediately: Serve the risotto hot, ensuring it maintains its creamy texture.

Notes

• Selecting Rice: Use high-quality risotto rice like Vialone Nano, Carnaroli, or Arborio for the best results.
• Dandelion Greens: If you can’t find dandelion greens, substitute with similar greens like arugula or kale.
• Consistency: The final risotto should be creamy, not soupy. Adjust the amount of broth accordingly.
• Cheese: Asiago cheese adds a nutty flavor, but Parmesan or Pecorino can be used as substitutes.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Main, Primi
• Method: Stove Top
• Cuisine: Italian

Nutrition

• Serving Size: 500g
• Calories: 380
• Sugar: 2g
• Sodium: 750mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 25mg