Collard Green Risotto and Pot Liquor

Cooking Recipes Catalogue

The delicious combination of smoky bacon, earthy collards, and buttery risotto are perfect for a medium-bodied Pinot Noir.

INGREDIENTS (for 6 servings):


  • MELT butter in a Dutch oven over medium-high heat; add onion, and saute 5 to 7 minutes or until tender.
  • STIR in rice and garlic; saute 2 minutes. Reduce heat to medium; add wine and bay leaves. Cook 5 minutes or until liquid is reduced by half.
  • ADD 1 cup chicken broth, salt, pepper, and hot sauce; cook, stirring often, until liquid is absorbed.
  • REPEAT procedure with remaining broth, 1/2 cup at a time. (Cooking time is about 45 minutes.) Remove and discard bay leaves.
  • HEAT oil in a Dutch oven; add bacon, and cook until crisp. Add onion, and saute 5 to 7 minutes or until tender. Add garlic; saute 1 minute.
  • STIR in collard greens, salt, and pepper; saute over medium heat 5 minutes or until greens wilt. Stir in chicken broth. Reduce heat to medium-low; cover and cook mixture 45 minutes or until greens are tender.
  • POUR greens mixture through a wire mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor.
  • STIR greens into risotto.
  • PLACE 1 cup collard green risotto in each of 6 bowls. Ladle pot liquor mixture evenly on top. Serve immediately.