RISOTTO WITH FRESH BAY LEAVES AND GRANA PADANO

Serves 4-6

Fresh bay leaves are not a part of the American palate, but in Europe, where they’re indigenous, they appear in many dishes, from basic stocks to the finest sauces and preparations. The subdued blend of stock and water allows the lovely perfume and enchanting flavor of the delicate, fragrant leaves to come out. Serve in a large, warm bowl or individually, a bowl of grated cheese on the table for those who need it.

½ small yellow onion, peeled, finely chopped
3 ½ oz unsalted butter
¾ lb carnaroli rice
2 oz dry white wine
2 cups homemade chicken stock plus 2 cups water, held on lowest heat on stove
8-10 fresh bay leaves
1 ½ teaspoons sea salt
One 2” square piece of Parmigiano rind
A few gratings of nutmeg
3 oz Grana Padano, finely grated
Black pepper, freshly milled

Cook onion over low heat for 2 mins in 2 oz butter, until it softens but doesn’t color. Add rice and cook gently, stirring, for 1 minute. Deglaze with white wine and cook until dry. Ladle hot stock – about three 8 oz ladles full – over rice to cover by 1/4 inch. Add bay leaves, salt, Parmigiano rind and keep at an enthusiastic simmer. Stir rice vigorously with a wooden spoon to help rice release its starch. Cook, stirring more or less constantly, until liquid drops below surface of rice. Add more stock to again cover rice by ¼ inch. Continue in this manner until rice is tender and cooked through, but retains a bit of firmness. Rice will become be emulsified and creamy. Remove pan from heat. Stir in remaining 1½ oz butter, nutmeg, and 1 oz Grana Panzano. Spoon rice onto warm plates in wide piles. Strew prosciutto over rice, sprinkle with remaining Grana Padano, and grind fresh black pepper on top.