Step 1

In a saucepot, heat the stock and porcini over medium heat to reconstitute mushrooms, about 20 minutes

Step 2

Remove the porcini and chop

Step 3

Reserve stock

Step 4

Finely chop the stems and chop the leaves of the spinach or chard and keep them separate

Step 5

In a risotto pot (wide, round-bottomed pan) or deep skillet, heat the EVOO (three turns of the pan) over medium to medium-high heat

Step 6

Add the onion, garlic, stems, rosemary, thyme, and salt and pepper to taste

Step 7

Soften a couple of minutes, then add the rice and stir a minute more

Step 8

Add the wine and let it absorb

Step 9

Add a few ladles of reserved stock and stir vigorously

Step 10

Continue to add stock every few minutes and continue to stir

Step 11

(Do not use last few spoons of stock, as grit may collect at the bottom

Step 12

)  Risotto will take about 18 minutes from first addition of wine and liquids

Step 13

Stir in the semi-dried tomatoes

Step 14

During the last 5 minutes, add the chopped greens in bunches, letting each bunch wilt before adding the next

Step 15

Add the nutmeg and porcini and melt in the butter and pecorino

Step 16

Add the walnuts in the last minute

Step 17

Serve the risotto in shallow bowls and pass extra cheese

Step 18

For the vegetable stock, preheat the oven to 400°F

Step 19

In a pot, combine the garlic, carrots, celery, onion, fennel, leek, salt, peppercorns, bay leaf, herb bundle, and lemon slices

Step 20

Coat with oil, roast 12 to 15 minutes to soften

Step 21

Add about 3 quarts water, move pot to stovetop over medium heat, and simmer 60 minutes

Step 22

Let cool, then strain