A comforting risotto that teamed with crispy basil butter and chunks of pecorino is perhaps the ultimate comfort food moving into Autumn.
White truffle salt is optional, but if you have it (available art most larger supermarkets) it adds a deliciously decadent element to the dish.
- 1 white onion, diced
- 1 garlic clove, minced
- A splash of white wine
- 200g of risotto rice
- 600ml of vegetable stock
- 50g of butter
- 50g of Parmesan, grated
- A handful of very finely chopped cavolo nero, stalks removed (it's easier to blend with a little olive oil in a blender)
- 1 tbsp. of butter
- A large handful of fresh basil leaves, green or purple will do
- Pecorino and white truffle salt to serve
- In a pan over a medium heat, sweat down the onion in a little oil until softened but not browned then add the garlic and cook for a further minute before adding the rice.
- Stir well for a couple of minutes then add in the white wine.
- Add the stock a ladle at a time until all the liquid has been absorbed and the rice is cooked through, Add in the remaining butter and Parmesan and season to taste with salt.
- Remove from the heat and stir in the cavolo nero. Pop the lid on and allow to rest for a couple of minutes.
- In a small frying pan add the butter and fry the basil leaves until crispy.
- Serve the risotto with the crispy basil butter, chunks of pecorino and a light seasoning of white truffle salt.