Cavolo Nero Risotto! Cavolo Nero, also known as Tuscan kale or black kale, takes center stage in this risotto, adding a unique and hearty twist to the classic recipe. Combined with creamy Carnaroli rice, flavorful Parmesan cheese, and a touch of aromatic garlic, this dish is a celebration of Italian cuisine.
This recipe is gluten free with classic flavors, full of nutritional goodness from the Cavolo Nero and a fresh burst of lemony zing, but oh, so easy to whip up! Perfect for a cozy night in, a family dinner, or a special occasion, this recipe offers a delightful balance of textures and flavors. I’d love to hear from you if you make this 🫶!
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Cavalo rotto Peta is optional strip the cavalero leaves from the Woody stalks peel and chop some shots saute the shots in butter and olive oil you want them soft not brown add the Roto rice and coat well then add the wine cook for 3 minutes until the wine is
Evaporated and then start adding your stock later I lay down I add the garlic Midway through the cooking to keep the flavor chop the steam cavero then add it to your ratoo add the lemon zest and the lemon juice a little bit of black pepper have a taste if you need to add
Any salt here add 3/4 of your parmesan cheese give it a good mix and it should be really creamy add a little butter here if you like serve it with a little bit more parmesan enjoy