Risotto with turnip tops, pine nuts, Garnish and crispy bread crumbs. Today's recipe is a risotto, as you can see, and it is the one I most loved this year. I made it several times until you find the right combination of ingredients, my speaking South Italy with love, but with a small incursion in the North with the use of a Fior di Primiero in mixing, a rich cheese, soft cheese, with a nice flavor. The echo of the Apulian cuisine – to which I'm passionate – It is evident, but the pine nuts and the ' muddica atturrata’ featured my Sicily. The risotto is very easy to prepare, has the herbal notes with the bitter end of turnip greens, damped by salinity and fattiness of cheese (If you do not find the Fior di Primiero you can use a taleggio Dop), by the sweetness of the pepper crusco and the slight oiliness of pine nuts. Turnip greens you should find them safely to the market at least until Easter, unless there is an extraordinary heat wave, then – If you like – try this recipe, maybe even for an Easter lunch in ' green ' version, that regards spring. This dish is vegetarian, But if you want, You can add an alice in oil in oil in which fry bread crumbs, to impart additional flavor risotto. Among other things, This weekend I just in Puglia and hope to draw many suggestions and inspirations for the next dishes.
Ingredients for 4 people:
- 500 grams of broccoli rabe
- 320 grams of Carnaroli rice
- extra virgin olive oil, to taste
- half fresh onion
- salt and pepper, to taste
- 120 grams of Fior di Primiero or taleggio Dop, at room temperature (I use the Dairy Primiero)
- 4 garnish
- 25 grams pine nuts
- 70 grams of bread crumbs
- boiling water of turnip greens
Clean the broccoli rabe, carefully wash and Blanch for 5 minutes in lightly salted water. Drain the cooking water for cooking the risotto and, to keep the color, put them in a bowl of cold water (preferably with many ice cubes inside). When they are cold, drain again and reduce them in cream with mini hand mixer or a blender.
Finely chop the shallot, FRY in a little olive oil and set it aside. Toast the rice in a pan with a drizzle of extra virgin olive oil (I often dry tough, If you like you can try), then start cooking gradually adding the water used to cook the broccoli rabe.
While the risotto is cooking, coarsely in pine nuts and stale bread crumbs. Fry the bread in a little extra virgin olive oil until crispy, then add the pine nuts so toasted them.
When the risotto is halfway through cooking, start adding the cream of turnip greens. Add the cream by spoonfuls, -check that there is enough liquid for cooking the risotto and keep a little’ buttery puree aside for final. When the risotto is the wave, stir in the mashed turnip tops remained and with the cheese Fior di Primiero or taleggio Dop cubed. Adjust if necessary with salt and pepper.
Serve the risotto with rapini individual holsters, garnish the dish with pine nuts and bread crumbs and sbriciolandovi over the garnish. Topped with a drizzle of extra virgin olive oil, little ground black pepper and serve immediately. Bon appétit!