- 360 g Carnaroli rice
- 250 g turnip greens
- 80 g butter
- 80 g Parmigiano Reggiano Dop
- 20 g acacia honey
- 12 whole leaves of turnip greens
- 1 chilli
- untreated lemon
- vegetable broth
- extra virgin olive oil
Collect in a saucepan 200 g of lemon juice and reduce by a third. Add the honey and let it melt. Leave to cool, then add 150 g of extra virgin olive oil and whip with an immersion mixer, obtaining a sauce.
Seared the whole leaves of turnip tops, then drain and dry them, spread them out on a plate covered with plastic wrap, greased with oil. Cover with other plastic wrap, prick it and put in the microwave until the leaves are crisp.
Cleanse turnip greens and blanch them in boiling salted water, cool them in water and ice, then drain and squeeze them lightly.
Brown them in a pan with a drizzle of oil, 1 clove of garlic and 1 red pepper, for 1-2 minutes. Drain the excess oil, remove the garlic and chilli and blend them by adding vegetable broth until you have obtained a cream.
Toasted the rice in a saucepan with a pinch of salt, blend it with a sprinkle of Prosecco and cook it by adding the vegetable broth a little at a time (about 1.5 liters). 1 minute from the end of cooking, add the turnip greens cream and mix.
Stir risotto with butter, a drizzle of oil, parmesan, salt and pepper.
Serve it completing with the lemon sauce and garnish with the crispy leaves and grated lemon zest.