This vibrantly green risotto is perfect for when cavolo nero is in season and adding the creamy burrata on top makes its a delicious dish for all.
- 400g/2 cups arborio rice
- 1 onion finely chopped
- 2 tbsp butter
- 200g/7oz cavolo stripped of thicker stalks and washed
- 75ml/2.5 oz Italian white wine
- 600ml/21oz vegetable stock
- Parmesan cheese
- Juice and zest of ½ lemon
- Salt & pepper
- Extra virgin olive oil
Melt the butter with a drizzle of olive oil in a heavy based saucepan, over a medium heat. Add the chopped onion and a pinch of salt and cook, stirring frequently, for 7 minutes until starting to soften.
Meanwhile, plunge your prepared cavolo nero into boiling salted water and cook for 3 to 4 minutes until very soft. Drain well and then blitz in a food processor until almost a purée.
Add the risotto rice and cook for 2 more minutes, stirring regularly to avoid it sticking. Now add the wine and allow it to reduce, continuing to stir.
Slowly add the vegetable stock, one ladle at a time, stirring regularly and not adding the next until the liquid has mostly been absorbed from the last ladle. Season generously with salt and black pepper and cook for around 20 minutes until the rice is al dente (it will take most of this time for all the stock to be added).
At around 15 minutes add the cavolo nero and mix well. Once the rice is ready, turn off the heat, stir in lemon zest and juice and the grated Parmesan.
Serve in bowls topped with more Parmesan, and a drizzle of extra virgin olive oil. Add the burrata on top with a drizzle of extra virgin olive oil.