I really love my CSA. Until I picked up my box tonight, I really did not have an idea for ricotta that I just had to make. Then I opened my box, and there were three beautiful bunches of dandelion greens. My CSA specializes in greens - varieties of kale, chard, baby radicchio, mustard, collards, mizuna, tatsoi, arugula, even taro leaves - you name it, we have probably had it in our box. However, today was a first for dandelion greens. Right away, I knew I wanted to pair the creamy, sweet ricotta with the bitter dandelion greens. Risotto came to mind as a perfect vehicle for the pair. Sautéing the greens first take a bit of their bite away, so when you add them to the risotto they are tender and flavorful without being overly aggressive. I have been using orange zest a lot lately, but orange zest in risotto was an experiment – and one that paid off. The sweet, fragrant bright citrus contrasts the greens while it complements the ricotta. This is spring in a bowl. Ricotta risotto is wonderfully rich, soft and creamy. I may never make risotto again without it!

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