Cavolo Nero & Four Herb Risotto - Cuisine Magazine - From New Zealand to the World
In my view, a good risotto requires three key things: the best ingredients you can source, attention and patience. Oh, and maybe a fourth: a large glass of wine
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Ingredients
- 150g cavolo nero, stems removed
- 30g basil leaves
- 200ml cold water
- 1-1.2 litres vegetable or chicken stock
- olive oil
- 1 onion, finely chopped
- 1 small leek, finely chopped
- 4 cloves garlic, minced or grated
- 2 tablespoons fresh thyme, finely chopped
- 400g arborio or carnaroli rice
- 120ml dry white wine
- 80g parmesan
- 1 tablespoon butter
- 20g chives, chopped
- 120g fresh dill, chopped
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