Green risotto with Piave vecchio and sage


You'll need

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 (4 cups) hot chicken stock 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

  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Good white Soave.

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