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U RecettAriel Risotto col Prebuggiùn, Risotto with "Prebuggiùn" A personal variation of an old popular recipe. To serve 4: 3 bunches of prebuggiùn (Ligurian dialectal name for wild greens like wild chicory, rampion, nettles, dandelion, borage, beet leaves, black kale, wild spinach, etc.) 300 g. (11 oz.) rice (Arborio would be the best; NB: it's a kind of rice, not a brand) vegetable stock broth garlic grated Parmigiano or Pecorino cheese dried or fresh marjoram extra virgin olive oil Clean, wash and cut finely the wild greens. Put the garlic in a saucepan with the oil and fry it gently (it should not burn or blacken), discard it and add the rice, mix carefully until all the oil is absorbed fry it for a few minutes and add the "prebuggiùn" and the marjoram. Pour the vegetable broth into the rice until this, too, is completely absorbed. Add more broth until rice is tender. Cook for 15 minutes stirring continuously. When cooked, add the grated cheese. Before serving let stand for a few minutes so that the full flavour is absorbed. As you may have noticed, we don't mention salt, because we don't know if the broth you'll be using is salted or not. In any case, it's always better to add it at the end, rather than serve a risotto that's too salty to eat. Suggested wine: Pigato di Albenga (white, served at 10-12°C/ 50-54°F)