Name: Green risotto with Piave vecchio and sage
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 1 tbsp olive oil; 20 gm butter, coarsely chopped; 8 golden shallots, finely chopped; 4 garlic cloves, finely chopped; 200 gm vialone nano rice; 60 ml dry vermouth; 1 litre hot chicken stock (4 cups); 500 gm silverbeet leaves (about 2 bunches); 100 gm Piave vecchio, coarsely grated; 2 tbsp finely grated parmesan; 1 tbsp pouring cream; Sage burnt butter; 120 gm butter, coarsely chopped; 24 sage leaves

Green risotto with Piave vecchio and sage

Australian Gourmet Traveller recipe for Green risotto with Piave vecchio and sage

Serves 6

Prep

20M

Cook

45M

Total

1H 5M

Piave vecchio, a hard cow’s milk cheese, comes from the Veneto region. It’s available from good cheese shops, but if you can’t find it you could substitute pecorino or parmesan.

Ingredients

1 tbsp olive oil

20 gm butter, coarsely chopped

8 golden shallots, finely chopped

4 garlic cloves, finely chopped

200 gm vialone nano rice

60 ml dry vermouth

1 litre hot chicken stock (4 cups)

500 gm silverbeet leaves (about 2 bunches)

100 gm Piave vecchio, coarsely grated

2 tbsp finely grated parmesan

1 tbsp pouring cream

Sage burnt butter

120 gm butter, coarsely chopped

24 sage leaves

Method

Main

1.Heat oil and butter in a saucepan over medium-high heat, reduce heat to low-medium, add shallot and garlic and stir until translucent and starting to caramelise (15-20 minutes). Add rice, stir to coat (1 minute), add vermouth, then add hot chicken stock one ladleful at a time, stirring until each ladleful is absorbed before adding the next, and stir until rice is almost tender (10-15 minutes).

2.Meanwhile, blanch silverbeet (1 minute), drain, refresh, squeeze out moisture and process in a food processor until finely chopped. Add to risotto with Piave vecchio and cream, stir until combined and melted (2 minutes), season to taste.

3.For sage burnt butter, cook butter in a saucepan over high heat until nut-brown (2-4 minutes), add sage, remove from heat immediately and stir to combine. Drizzle over risotto and serve hot.