The recipe for risotto with turnip tops that has made the guests of La Scuola de la Cucina Italiana go crazy
Tuesday, November 27th, at La Scuola de la Cucina Italiana, a special tasting of 8 hops Angelo Poretti Brewery, combined with the preparations of the chef Michele Abruzzese, including a special one risotto with turnip tops.
As explained during the evening by Flavio Boero, Beer Expert of the brewery, the beer 8 Luppoli Gusto Toast goes perfectly with dishes that have the same toasted hints, such as grilled red meats, aged cheeses or with chocolate and hazelnuts.
Our chef Michele Abruzzese, originally from Puglia, could only choose a typical ingredient of his land, the turnip tops, to prepare a tasty risotto, suitable for autumn and winter.
The recipe for risotto with turnip tops
Ingredients for 4 people
300 g Carnaroli rice
1,000 ml vegetable stock
60 ml White wine
30 g Pecorino
80 g Butter
30 g Shallot
10 g Anchovies
300 g Turnip greens
salt
Boiled chestnuts
Method
Wash the turnip greens and divide the leaves from the hard part of the stem. Switch to the extractor the leathery and fibrous parts, cut into pieces, to obtain an extract.
Sauté the chopped shallot with 40 g of butter in a large, low pan for three minutes and on low heat.
Add the rice and toast for about two minutes over medium heat. Add the wine and let it evaporate.
Pour several times with the vegetable stock and cook for about 14 minutes.
Meanwhile, cut the leaves and the florets in julienne. Blend the butter with the anchovy fillets.
At one minute from the end of cooking add the julienne and turnip tops.
Remove from the heat and stir in the anchovies butter and the pecorino cheese.
Distribute in 4 hot plates and finish with boiled chestnuts.
Ready to get to work?
Do not miss the chance to taste the delicacies of our chefs at the special events of La Scuola de la Cucina Italiana.
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