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Cavolo nero and anchovy risotto
Serves 3 Starters and mains
Ingredients
- bunch cavolo nero, leaves stripped from the stems
- 5tbsp extra virgin olive oil, plus extra to serve
- 6 good-quality anchovy fillets
- 2 garlic cloves, peeled
- 1 brown onion, diced
- 2tsp chopped rosemary
- 1 litre good-quality beef stock
- 220g Carnaroli or Arborio rice
- 25g Parmigiano Reggiano, grated
- 40g stracciatella cheese
- thin lemon zest strips, to garnish
Method
Bring a large pan of salted
water to the boil, add the
cavolo nero leaves and blanch
for 2–3 minutes until tender.
Remove the greens from the
water, reserving the blanching
water. In a blender or using a
stick blender, blend the greens
with a ladleful of the reserved
water, 2tbsp of the olive oil,
the anchovies and garlic until
you have a completely smooth
purée, then set aside.
Heat a pan over a medium
heat and add the remaining
3tbsp olive oil, the onion and a
pinch of salt and sweat for 10-15
minutes until soft and sweet.
Add the rosemary and sizzle for 30 seconds. Heat the beef stock in a separate pan until it’s
simmering.
Add the rice to the softened onions and toss to coat, then increase the heat to medium- high. Begin adding the hot beef stock, one to two ladlefuls at a time, while continuously stirring, until the rice is very nearly al dente. If you need more liquid, add in the reserved cavolo nero blanching water, one ladleful at a time.
When the rice is almost ready,
stir in the cavolo nero purée
and continue cooking until the
right consistency is reached –
it should be loose, but not
gloopy or soupy.
Stir in the grated cheese, taste and season if necessary.
Divide among 3 bowls and top each with a spoonful of stracciatella. Add a drizzle of olive oil, garnish with the lemon zest and serve immediately.
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