Green risotto with Piave vecchio and sage

AT A GLANCE

  • Serves 6 people

  • 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
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.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND CLAIRE DELMAR

Drinking Suggestion:

GOOD WHITE SOAVE. , suggested by MAX ALLEN

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