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.
- 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
- 1Heat 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).
- 2Meanwhile, 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.
- 3For 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