RISOTTO VERDE WITH BURRELLA®
Ingredients
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380g carnaroli or arborio rice
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1 shallot thinly diced
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1 garlic clove thinly chopped
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1.4L vegetable stock
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300g spinach + a few small leaves for the plate
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200g rocket + a few small leaves for the plate
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1 Burrella®
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50g Crematta®
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1 lemon zest
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5cl of white wine
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Salt
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Freshly ground pepper
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Fleur de sel
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Olive oil
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Extra virgin olive oil
Method
- Start by preparing the purée. Cook the spinach and rocket in boiling water for 5 minutes. Press firmly to remove excess water, then blend with olive oil. Cool in a bowl on ice to maintain its vibrant green colour.
- In a pan, add olive oil. Gently sweat the finely diced shallots and thinly chopped garlic. When translucent, add rice and continue to sweat gently. Ensure constant stirring.
- Once the rice is transparent, deglaze with white wine and reduce the liquid. Add vegetable stock and a pinch of salt. Cook the rice, gradually adding small amounts of vegetable stock each time it absorbs the liquid. Cook the risotto for around 17 minutes or until al dente.
- When the risotto is cooked, remove from the stove and incorporate the green purée. Add Crematta®, salt, and pepper, ensuring thorough seasoning.
- Serve the risotto on the plate, next place the Burrella® in the middle of the rice, opening it to showcase its creamy interior. Season the Burrella® with extra virgin olive oil, fleur de sel, and freshly ground pepper.
- Dress the plate with a few small leaves of spinach and rocket. Sprinkle lemon zest generously.
- Enjoy!
