Ryeberry Mugwort Risotto

Makes 8 servings

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1 quart white pine branches

1 leek

1 carrot

1 small onion

1 celery stalk

2 cups ryeberries

1/2 cup extra virgin olive oil

1 tablespoon mugwort leaves, minced (if mugwort is not available, substitute fresh sage)

Salt and pepper to taste

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1. Make a pine stock by simmering the white pine branches in water to cover for 30 minutes, strain, and hold.

2. Mince white part of leek, and wash carefully to remove grit.

3. Mince carrot, celery, and onion.

4. Sauté vegetables in the olive oil in a heavy pot over low heat until soft, about 10 minutes.

5. Add ryeberries and sauté for an additional one minute.

6. Add pine stock to cover, and simmer the mixture, stirring every 5-10 minutes so it does not stick, adding stock to keep it covered,

7. When ryeberries are soft and tender, about 30-40 minutes, do not add additional stock, but continue to cook and stir until the mixture has achieved a creamy risottolike consistency,

8. Toss minced mugwort leaves into the mixture, season to taste, and serve as a side dish or first course.