Tuscan Kale Risotto

History & Background

A Tuscan winter classic, relative of ribollita. Cavolo nero symbolises Maremma and Chianti peasant cuisine.

Ingredients for 4

• 320g Carnaroli rice
• 300g cavolo nero (Tuscan kale)
• 1 shallot
• 1 garlic clove
• Chilli
• ½ glass white wine
• 1L vegetable broth
• 60g cold butter
• 60g Tuscan pecorino
• Extra virgin olive oil
• Salt, pepper

Method

1. Strip the central stem; blanch 5 min, cool, squeeze, chop.
2. In a pan sauté garlic and chilli in oil; add kale, season 3 min.
3. Blend half into a purée.
4. Sweat shallot in a heavy pan.
5. Toast rice and deglaze with wine.
6. Add broth; halfway through fold in the purée.
7. Last 5 minutes, add the chopped pieces.
8. Manteca off heat with butter and Tuscan pecorino.

Wine pairing

Chianti Classico or Morellino di Scansano: structured Tuscan reds.

Common mistakes

• Skipping the blanch (stays bitter).
• Overdoing pecorino.
• Forgetting garlic and chilli.