Risotto with black cabbage velouté
with yuzu crumble
Ingredients - 4 persons
- 400gr Ticino risotto rice
- water
- 100gr breadsticks
- 2 heads of black cabbage
- 2 cloves of garlic
- Yuzu-flavoured white wine vinegar
- Fleur de sel with yuzu
- Salt
- Extra virgin olive oil
- 12 anchovies in oil
- 100gr butter
- 100gr Parmesan cheese
Preparation
Crumble
Crumble the breadsticks, and toast them in a pan with a drizzle of oil and yuzu salt
Velvet of black cabbage
Separate the leaves of the kale from the tougher leaves, wash and stew in a pan with a little salt
When the leaves are soft, add a teaspoon of evo oil
Blend everything to a smooth cream
Risotto
Toast the rice in a pan with a little oil. When it is hot, start cooking
Halfway through, add the blended black cabbage. After about 18 minutes remove from the heat, add a few drops of yuzu white wine vinegar, butter, Parmesan cheese and start mantecing
Serve with three anchovies on the bottom of the plate, some black cabbage chips and the breadstick crumble
A RECIPE BY VALENTINA JENNARELLI, @Ticinoticucino
