Ingredients
| 150g cavolo nero, stems removed | |
| 30g basil leaves | |
| 200ml cold water | |
| 1-1.2 litres vegetable or chicken stock | |
| olive oil | |
| 1 onion, finely chopped | |
| 1 small leek, finely chopped | |
| 4 cloves garlic, minced or grated | |
| 2 tablespoons fresh thyme, finely chopped | |
| 400g arborio or carnaroli rice | |
| 120ml dry white wine | |
| 80g parmesan | |
| 1 tablespoon butter | |
| 20g chives, chopped | |
| 120g fresh dill, chopped |
In my view, a good risotto requires three key things: the best ingredients you can source, attention and patience. Oh, and maybe a fourth: a large glass of wine in hand. The end result is to create a risotto that is never too stiff or a mound of glug on a plate; it should be wet, sloppy and creamy (think pouring consistency).
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Instructions
| 1. | To blanch the cavolo nero, cook it in boiling water for 3-4 minutes, drain then transfer to a bowl full of iced water for 3-4 minutes. |
| 2. | Drain, then place in a food processor with the basil and water and blitz until you have a smooth green slurry, adding more water if necessary. Set aside. |
| 3. | Bring the stock to a simmer in a saucepan and keep warm over a very low heat. |
| 4. | Heat a generous glug of olive oil in a large saucepan over a low-medium heat. |
| 5. | Add the onion and leek with a generous pinch of salt and sauté until translucent and softened, but you don’t want any colour. |
| 6. | Add the garlic and thyme and sauté for about 1 minute. |
| 7. | Turn the heat up to medium, add the rice and stir well to coat all the grains in the oil. |
| 8. | Continue to sauté the rice until it becomes slightly translucent, about 2-3 minutes. |
| 9. | Add the wine and stir until it has evaporated. |
| 10. | Add one ladleful of stock and cook, stirring almost constantly, until it is fully absorbed. |
| 11. | Repeat the process until the rice is nearly cooked – it should be tender with a slight bite (about 10-25 minutes). |
| 12. | Add the cavolo nero mixture and cook, stirring frequently, until the rice is fully cooked. |
| 13. | If you find the rice is too stiff, just add hot water to loosen everything up. |
| 14. | Remove the saucepan from the heat, add the cheese and butter and season. |
| 15. | Cover and let it rest for 3 minutes, which will allow everything to meld together and become deliciously creamy. |
| 16. | Fold in the chives and dill, taste and adjust the seasoning, adding more hot water again if you find the risotto too gluggy or stiff. Serve immediately. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain