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Green risotto with Piave vecchio and sage

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

Green risotto with Piave vecchio and sage

William Meppem
6
20M
45M
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

Sage burnt butter

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.

This recipe is from the April 2012 issue of .

Drink Suggestion: Good white Soave. Drink suggestion by Max Allen

Notes

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