Name: Ditalini Risotto
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons garlic oil (see Toasted Garlic-Beef Stock) or olive oil, plus more for drizzling; 1 medium onion, finely chopped; 1 cup dry white wine; 1 pound ditalini or other short, tubular pasta; 6 cups (or more) Toasted Garlic-Beef Stock; 1/2 cup finely grated Pecorino, plus more for serving; Kosher salt; 1 cup baby kale; 1 cup baby mustard greens or other spicy greens; 2 teaspoons freshly ground black pepper

This image may contain Plant Food Produce Vegetable Dish and Meal

Photo by Peden & Munk

Rather than being cooked in salted water, the pasta is treated like risotto—simmered in stock and stirred until cooked and creamy—which gives it plenty of time to pick up meaty flavors.

Recipe notes

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