Green risotto with cavalo nero | Recipe | V-ZUG China
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Cooking tools:
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- Dish
- Perforated chrome-steel tray
- Vessel
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- Chef's knife
- Cutting board
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- Measuring spoon
- Kitchen scale
- Spoon
- Wooden spoon
- Grater
- Microplane
- Saucepan
- Paring knife
Ingredients
- 400 ml vegetable bouillon
- 100 ml white wine
- 300 g risotto rice
- 1 onion
- ½ tsp salt
- 200 ml vegetable bouillon
- 500 g cavalo nero (Tuscan black cabbage)
- 2 cloves of garlic
- 150 ml water
- 100 ml olive oil
- 1 lemon
- Some pepper
- 50 g butter
- 50 g Parmesan
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Cavolo Nero Risotto
oddbox.co.uk