Ditalini Risotto

• 2 tablespoons unsalted butter
• 2 tablespoons garlic oil (see
• ) 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)
• 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

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.
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.

unsalted butter, garlic oil, olive oil, onion, white wine, tubular pasta, kosher salt, baby kale, baby mustard greens, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/ditalini-risotto (may not work)